Oversees a venue’s food and beverage operations, focusing on daily management, staff leadership, financial oversight including budgeting and inventory, menu development, customer satisfaction, and ensuring compliance with health and safety regulations to maximize profitability and uphold quality standards . This role requires strong leadership, communication, problem-solving skills, and a deep knowledge of the food and beverage industry.

• Staff Leadership: Hire, train, schedule, and manage food and beverage staff to maintain high service levels.
• Menu & Supply Management: Design menus, forecast food and beverage needs, order supplies, manage inventory, and minimize waste.
• Operations Management: Oversee daily food and beverage operations, ensuring smooth and efficient service.
• Financial Management: Develop and manage budgets, monitor expenses, control costs, and work to increase profitability.
• Customer Experience: Ensure excellent customer service, handle complaints, and strive to exceed customer expectations.
• Compliance: Adhere to all food safety, hygiene, and health regulations.
• Vendor Relations: Build and maintain strong relationships with food and beverage suppliers and vendors.

Required Skills & Qualifications

• Leadership Skills: Strong ability to lead, delegate, and motivate a team.
• Financial Acumen: Expertise in budget creation, cost control, and financial analysis.
• Communication: Excellent communication skills for interacting with staff, customers, and vendors.
• Organizational Skills: Ability to manage multiple tasks, maintain order, and delegate effectively.
• Industry Knowledge: Deep understanding of the food and beverage industry, including trends, menu planning, and service standards.
• Customer Orientation: A mindset focused on providing excellent customer service and experiences.
• Problem-Solving: Ability to identify issues and implement effective solutions.
• Education: Often requires a bachelor’s degree in hospitality management or a related field.
• Experience: Proven track record in a food and beverage management role is essential.
• You may be required to work as a restaurant crew member to familiarize yourself with the company’s procedures.

• Staff Leadership: Hire, train, schedule, and manage food and beverage staff to maintain high service levels.
• Menu & Supply Management: Design menus, forecast food and beverage needs, order supplies, manage inventory, and minimize waste.
• Operations Management: Oversee daily food and beverage operations, ensuring smooth and efficient service.
• Financial Management: Develop and manage budgets, monitor expenses, control costs, and work to increase profitability.
• Customer Experience: Ensure excellent customer service, handle complaints, and strive to exceed customer expectations.
• Compliance: Adhere to all food safety, hygiene, and health regulations.
• Vendor Relations: Build and maintain strong relationships with food and beverage suppliers and vendors