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F&B Operations Manager

Food & Beverage Operations Manager is responsible for directing and overseeing all food and beverage operations to ensure profitability, operational excellence, and exceptional guest satisfaction. This role manages multiple outlets leads a team of supervisors, chefs, and service staff to deliver consistent, high-quality experiences while maintaining strict compliance with health, safety, and brand standards.

Operational Management

Oversee daily operations of all F&B outlets, ensuring seamless service delivery across breakfast, lunch, dinner, and available functions.
Develop and implement standard operating procedures (SOPs) for service, opening/closing duties, and quality control.
Coordinate with the Executive Chef to ensure alignment between kitchen and service teams, including timing, food quality, and presentation.
Manage banquet and event operations, including logistics, staffing, and execution of catering functions.
Ensure all equipment, fixtures, and facilities are maintained to operational standards.

Financial Performance

Manage the F&B departmental P&L, achieving budgeted targets for revenue, cost of goods sold (COGS), labor, and operating expenses.
Monitor and control food cost, beverage cost, and labor cost percentages, taking corrective action as needed.
Conduct monthly inventory audits and implement strategies to reduce waste and shrinkage.
Analyze sales data and guest trends to drive menu engineering, pricing strategies, and promotional opportunities.
Prepare and manage departmental budgets, forecasts, and capital expenditure requests.

Team Leadership & Development

Recruit, train, mentor, and evaluate F&B supervisors, captains, and line-level staff.
Create and maintain staffing schedules that balance operational needs with labor cost targets.
Conduct regular pre-shift briefings, departmental meetings, and ongoing training sessions to reinforce service standards and product knowledge.
Foster a positive, professional work environment that encourages teamwork, accountability, and career growth.
Address performance issues and administer disciplinary action in accordance with company policy.

Guest Experience & Quality Assurance

Maintain consistently high standards of food quality, service, cleanliness, and ambiance across all outlets.
Proactively engage with guests to ensure satisfaction; resolve complaints promptly and professionally.
Monitor online reviews and implement improvement plans based on feedback.
Conduct regular line checks, table visits, and service audits to ensure brand standards are upheld.

Compliance & Safety

Ensure full compliance with all local, state, and federal health, safety, and sanitation regulations, including HACCP, ServSafe or other training provider.
Oversee proper handling, storage, and labeling of all food and beverage products.
Maintain accurate records for health inspections, alcohol service compliance, and workplace safety incidents.
Implement and enforce all company policies regarding safety, security, and emergency procedures.

Vendor & Supply Chain Management

Negotiate contracts and manage relationships with food, beverage, and non-food suppliers.
Ensure timely ordering and receipt of products to maintain adequate inventory levels without overstock.
Evaluate vendor performance regularly to ensure quality, consistency, and competitive pricing.

QualificationsEducation & Experience

Bachelor’s degree in Hospitality Management, Business Administration, or related field preferred.
Minimum 5–7 years of progressive experience in food and beverage operations, with at least 2–3 years in a management or supervisory role.
Experience managing multiple F&B outlets or high-volume operations (e.g., hotel, resort, large restaurant group) strongly preferred.

Certifications

ServSafe Manager Certification (or equivalent food safety certification)
HACCP certification preferred

Skills & Competencies

Strong financial acumen with proven ability to manage budgets, control costs, and drive revenue.
Excellent leadership, communication, and interpersonal skills.
Ability to work under pressure in a fast-paced environment while maintaining attention to detail.
Proficiency with Microsoft Office (Excel, Word, Outlook) and restaurant management software (e.g., Micros, Toast, Oracle Opera, HotSchedules).
Flexibility to work evenings, weekends, and holidays as required.

Key Performance Indicators (KPIs)