F&B Manager

Roles & Responsibilities

As the F&B Manager, you will oversee the day-to-day operations of the restaurant and bar, ensuring excellence in service, food quality, and guest satisfaction. You will be responsible for managing front-of-house (FOH) operations, supervising staff, optimizing sales and profitability, and maintaining compliance with health, safety, and licensing standards. This role requires a hands-on leader with strong operational expertise, people management skills, and a passion for delivering memorable dining experiences.

Key Responsibilities

1. Operations Management

• Oversee daily F&B operations across service shifts to ensure smooth service flow.
• Maintain high standards of food, beverage, and service quality in line with brand expectations.
• Monitor reservations, seating, and customer flow to maximize efficiency.
• Ensure compliance with workplace safety, hygiene, and licensing requirements.

2. Sales and Profitability

3. Staff Management and Training

4. Guest Experience

5. Inventory and Supplier Management

6. Reporting and Administration

Requirements

Tell employers what skills you have

Coaching

Licensing

Appraisals

Workplace Safety

Treatment

Food Quality

Inventory

FOH

VIP

Service Recovery

Customer Service

Staff Management

Customer Service Excellence

Scheduling

Hospitality