F&B Manager

Job Description &

Requirements

Duties and

Responsibilities

• Coordinate

daily Front of the House and Back of the House restaurant

operations

beverage service and maximizing customer

satisfaction

accurately to restaurant customer complaints

Regularly review product quality and research new

vendors

shifts

feedback to improve productivity

future needs for goods, kitchen utensils and cleaning

products

safety regulations

image and suggest ways to improve it

operational costs and identify measures to cut

waste

monthly and annual revenues and expenses

Promote the brand in the local community through word-of-mouth and

restaurant events

broader audience (e.g. discounts and social media

ads)

customer service practices

and protocols that will maintain future restaurant

operations

relevant Hygiene and Safety legislation and

requirements

consultant, and the resulting reports

in the planning and implementation of new ideas and menu

specifications each season, working closely with Central Support to

ensure they fit with guidelines and are to the high quality our

guests expect

ownership of the Corporate Event menus, signing them off

seasonally, in conjunction with the Corporate Events

Manager.

Requirements

Proven work experience as a Restaurant Manager, Restaurant General

Manager, Hospitality Manager or similar role

Proven customer service experience as a operation

manager

knowledge, with ability to remember and recall ingredients and

dishes to inform customers and wait staff

Familiarity with restaurant management software, like OpenTable and

Peach Works

and people skills

skills

hospitality management or culinary schooling is a plus