Operational Management: Directs daily, high-volume operations, ensuring excellent service standards, food safety, and cleanliness (HACCP).
Menu & Quality Control: Collaborates with chefs to create, update, and cost menus to maximize profitability and guest satisfaction.
Staff Leadership: Recruits, trains, schedules, and supervises F&B staff (front-of-house and back-of-house).
Financial & Inventory Management: Sets budgets, manages labor costs, controls inventory levels, and orders supplies from vendors.
Guest Relations: Handles customer complaints and ensures an exceptional dining experience.

FOOD AND BEVERAGE MANAGER

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