F&B Manager

Bachelor degree

Key Responsibilities:

• Operational Management:

  • Oversee the day-to-day food and beverage operations, ensuring smooth and efficient service across all outlets (restaurant, bar, events, etc.).
  • Coordinate with kitchen and front-of-house teams to maintain high-quality standards in food preparation and service.
  • Develop and implement operational policies, procedures, and service standards to enhance the customer experience.

• Financial Management:

  • Manage F&B budgets, monitor expenses, and optimize costs to improve profitability.
  • Track and analyze sales performance, ensuring revenue targets are met or exceeded.
  • Implement strategies to maximize food and beverage sales, including promotions, events, and upselling techniques.

• Team Leadership:

  • Recruit, train, and supervise F&B staff, ensuring they deliver excellent customer service and adhere to company standards.
  • Provide ongoing support and development for the team, conducting regular performance reviews and fostering a positive work environment.
  • Schedule staff shifts and manage labor costs in line with business needs.

• Inventory and Supplier Management:

  • Oversee stock levels, procurement, and supplier relationships to ensure quality products at competitive prices.
  • Monitor inventory control processes, ensuring accurate records and minimizing waste.

• Health, Safety, and Compliance:

  • Ensure all food and beverage operations comply with health, safety, and sanitation regulations.
  • Conduct regular inspections to ensure cleanliness, safety, and maintenance standards are met.

• Customer Experience:

  • Monitor guest feedback and implement improvements to enhance the customer experience.
  • Handle customer complaints or issues professionally, ensuring timely resolution.

Key Competencies:

• Strong leadership and team management skills
• Excellent communication and interpersonal abilities
• Proven ability to manage budgets and financial performance
• In-depth knowledge of food and beverage trends, standards, and regulations
• Problem-solving skills and a customer-focused mindset
• Ability to work under pressure and handle high-volume service periods

Qualifications & Experience:

• Education: Degree in Hospitality Management, Culinary Arts, or a related field (preferred but not mandatory)
• Experience: Minimum of 3-5 years of experience in a managerial role within the food and beverage industry
• Skills: Proficiency in F&B management software, MS Office, and POS systems

Benefits:

• £30,000 annual salary plus 20% performance-based bonus
• Opportunities for career advancement
• Employee discounts on food and beverages