F&B Manager

As an Operations Manager in the F&B industry, your primary responsibility will be to oversee the operational aspects of the restaurant, bar, banquet, and room service areas. You will be in charge of planning, directing, and coordinating these operations to ensure efficient service delivery and maintain quality food and beverage offerings. It is crucial to uphold cleanliness, ambiance, and readiness standards in the restaurant and bar to provide a pleasant experience for guests. - Recruit, train, and supervise the F&B staff, including servers, bartenders, and chefs - Prepare staff schedules, ensure adequate coverage during peak hours, and conduct performance reviews for ongoing development and coaching opportunities - Maintain high levels of customer satisfaction by upholding service and product standards - Handle guest complaints and feedback professionally, monitor customer preferences, and adapt menus or services as needed - Prepare and manage department budgets, analyze sales reports, and monitor inventory levels to control costs effectively - Collaborate with chefs and kitchen staff on menu development, pricing, menu consistency, and portion control - Ensure compliance with health, hygiene, and food safety standards, as well as licensing, fire, and workplace safety regulations - Negotiate supply contracts, ensure timely delivery of goods, and maintain cost-effective purchasing practices This role offers benefits such as provided food and paid time off, with work schedules including day and night shifts at the designated in-person work location.,