Food & Beverage Manager

Manage daily food and beverage operations efficiently.

Plan menus, service standards, and operational procedures.

Supervise, train, and motivate food and beverage staff.

Monitor food quality, presentation, hygiene, and service standards.

Control food, beverage, labor, and operational costs.

Manage inventory, purchasing, stock levels, and supplier relationships.

Ensure compliance with food safety, health, and hygiene regulations.

Handle customer feedback, complaints, and service-related issues.

Prepare budgets, sales forecasts, and operational reports.

Coordinate with kitchen, housekeeping, finance, and other departments.

Monitor sales performance and implement strategies to increase revenue.

Conduct staff performance evaluations and identify training needs.

Ensure proper maintenance and cleanliness of food service areas.

Develop and implement standard operating procedures (SOPs).