EMPLOYMENT

Summary: The Food and Beverage Manager is responsible for overseeing the daily operations of the food and beverage team, ensuring high-quality service standards, meeting financial objectives, and maintaining efficiency throughout food and beverage operations. Responsibilities: Develop and maintain efficient operating procedures for the food and beverage department. Monitor sales and reduce costs to ensure profitability. Organize and analyze data related to the restaurant’s financial performance. Schedule staff, coordinate work schedules, and ensure adequate staffing levels. Hire, train, mentor, and manage staff members. Support the events spaces and support the team to run the events as they occur. Motivate and encourage staff to maintain high-quality standards of service and personal conduct. Liaise with food and beverage vendors and suppliers to manage inventory levels and negotiate advantageous pricing. High standard of cleanliness in the restaurant and event areas both front and back of house. Collaborate closely with the chef, event managers, and other team members to ensure seamless service and timely delivery of food and beverage orders. Handle customer feedback, address complaints, and resolve customer service issues. Stay updated on industry trends, food safety regulations, and health and safety guidelines. Maintain a positive work environment by fostering good communication, teamwork, and respect among employees. Qualifications: Bachelor's degree in hospitality management or a related field. Previous experience in food and beverage management or a related leadership role. Strong leadership, communication, and interpersonal skills. Ability to multitask, prioritize, and work under pressure in a fast-paced environment. Proficient in Microsoft Office and restaurant management software. Adept at handling customer complaints, ensuring guest satisfaction, and maintaining high service standards. Excellent problem-solving skills and attention to detail.