A Food and Beverage (F&B) Manager oversees daily dining operations, ensuring high-quality service, profitability, and health compliance. Key duties include managing staff (hiring/training), controlling inventory and costs, designing menus with chefs, and driving customer satisfaction. They work in hotels, restaurants, and resorts, requiring flexibility.
Assistant Food & Beverage Manager
Hospitality
Restaurant
Italian, English
Responsability
- Operational Management: Directs day-to-day operations, including staff scheduling and monitoring service quality in front-of-house (FOH) and back-of-house (BOH).
- Financial Performance: Develops and manages budgets, analyzes Profit & Loss (P&L) statements, sets, and controls food/labor costs to maximize profitability.
- Menu & Quality Control: Collaborates with chefs to design menus that align with customer preferences, seasonality, and profitability targets.
- Staff Leadership: Recruits, trains, coaches, and supervises employees, fostering a team-oriented environment.
- Guest Service: Resolves complaints promptly and maintains high standards of customer experience.
- Compliance: Ensures strict adherence to health, safety, and sanitation regulations.
- Procurement: Negotiates with vendors and manages inventory of food and beverage supplies.