Food and Beverage Operations Manager

Position Overview

Supervises daily Food and Beverage (F&B) shift operation and monitors compliance with all F&B policies, standards, and procedures. Manages day-to-day operations by verifying that quality and customer expectations are met daily. Maintains the operating budget and ensures that legal obligations and established standards are followed, while developing specific goals and plans to prioritize, organize, and accomplish work.

Key Responsibilities

Managing Day-to-Day Operations

• Assists in ordering Food and Beverage (F&B) supplies, cleaning supplies, and uniforms.
• Supervises daily F&B shift operations and monitors compliance with all F&B policies, standards, and procedures.
• Supports and supervises an effective monthly self-inspection program.
• Operates department equipment as necessary and reports malfunctions.
• Supervises staffing levels to ensure guest service, operational needs, and financial objectives are met.
• Develops specific goals and plans to prioritize, organize, and accomplish work.
• Monitors and maintains employee productivity levels and ensures understanding of brand-specific philosophy.
• Maintains the operating budget and ensures standards and legal obligations are followed.

Providing Exceptional Customer Service

• Delivers above-and-beyond service to enhance customer satisfaction and retention.
• Communicates with guests to understand their needs and provides guidance, feedback, and coaching.
• Acts as a role model by demonstrating appropriate behavior and managing guest concerns proactively.
• Reviews comment cards and guest satisfaction results with employees, ensuring timely responses.

Additional Responsibilities

• Communicates information to supervisors and co-workers via telephone, email, or in person.
• Provides guidance and direction to subordinates by setting and monitoring performance standards.
• Analyzes information to choose the best solution and solve problems effectively.
• Performs hourly job functions when necessary and extends professionalism and courtesy at all times.
• Understands budgets, operating statements, and payroll progress reports.
• Performs other duties, as assigned, to meet business needs.

Required Qualifications

• High school diploma or GED with 4 years of experience in the food and beverage, culinary, or related professional area
• OR a 2-year degree from an accredited institution in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major with 2 years of industry experience