Food & Beverage Manager

Job Description

We are seeking a dynamic and experienced Senior Food and Beverage Manager to oversee food and beverage operations for facilities accommodating over 5,500 beds. This role requires a strategic leader with a passion for quality service, operational excellence, and a commitment to delivering exceptional dining experiences.

Key Responsibilities

• Leadership & Management:Lead and mentor a diverse team of food and beverage staff, fostering a culture of collaboration and high performance.Develop and implement operational strategies to enhance service delivery and guest satisfaction.
• Operational Oversight:Manage all aspects of food and beverage operations, including menu planning, budgeting, and inventory control.Ensure compliance with health and safety regulations, as well as company policies and procedures.
• Quality Assurance:Maintain high standards of food quality, presentation, and service, ensuring a consistent and memorable dining experience.Conduct regular evaluations and audits of food service operations to identify areas for improvement.
• Budgeting & Financial Management:Prepare and manage the annual food and beverage budget, ensuring cost-effective operations while maintaining quality standards.Analyze financial reports and key performance indicators to drive profitability and operational efficiency.
• Guest Engagement:Develop programs to enhance guest engagement and satisfaction, collecting feedback and implementing changes as needed.Collaborate with other departments to ensure seamless service delivery.
• Vendor Management:Establish and maintain relationships with suppliers and vendors to secure high-quality products and negotiate favorable contracts.Monitor inventory levels and ensure timely procurement of supplies.

Qualifications

• Experience:Minimum of 5-7 years of progressive experience in food and beverage management, preferably in large-scale operations. Previous Chef role will be an asset.Proven track record of managing teams and delivering exceptional results in high-volume environments.
• Skills:Strong leadership and interpersonal skills, with the ability to inspire and motivate a diverse team.Excellent organizational and time-management abilities.Proficient in budgeting, financial analysis, and inventory management.Knowledge of food safety regulations and best practices.
• Certifications: Red Seal, Food Safety Manager Certification, ServSafe, or equivalent preferred.
• Education: Bachelor’s degree in Hospitality Management, Culinary Arts, or a related field.