Description
Job Overview
The Food and Beverage General Manager is responsible for overseeing and managing all aspects of the food and beverage operations within the establishment.
This includes strategic planning, financial management, staff supervision, quality control, and customer satisfaction.
Key
Responsibilities
:
Strategic Planning:
Develop and implement strategic plans for the F&B department in alignment with overall business goals.
Identify opportunities for growth and improvement in F&B offerings.
Financial Management:
Create and manage budgets for the F&B department, ensuring financial targets are met.
Monitor and control costs, including food and beverage costs, labour costs, and other operational expenses.
Menu Planning and Development:
Collaborate with chefs and culinary teams to plan and develop menus.
Ensure that menus meet customer preferences, industry trends, and the concept of the establishment.
Quality Control:
Maintain high standards of food and beverage quality and service.
Implement and monitor quality control procedures to ensure consistency.
Customer Service:
Ensure exceptional customer service and guest satisfaction.
Address customer feedback and resolve issues promptly.
Staff Management:
Recruit, train, and supervise F&B staff.
Schedule and manage staff to ensure efficient and effective operations.
Conduct performance evaluations and provide feedback for continuous improvement.
Compliance and Regulation:
Ensure compliance with health and safety regulations and industry standards.
Stay informed about and adhere to local, state, and federal regulations.
Marketing and Sales:
Develop and implement marketing strategies to promote F&B offerings.
Collaborate with the marketing team to create promotions and drive sales.
Inventory Management:
Oversee inventory control, including ordering and stock management.
Minimize wastage and optimize inventory levels.
Event Planning and Catering:
Plan and coordinate special events, banquets, and catering services.
Work with clients to understand their needs and ensure successful event execution.
Technology and Systems:
Implement and utilize technology systems for pointofsale, inventory management, and other operational needs.
Stay updated on industry trends and advancements in F&B technology.
Relationship Management:
Build and maintain positive relationships with suppliers, vendors, and stakeholders.
Collaborate with other departments, such as marketing, finance, and operations.
Qualifications
:
Bachelor's degree in Hospitality Management, Business Administration, or a related field.
Proven experience in a managerial role within the food and beverage industry.
Strong understanding of food and beverage operations, trends, and customer preferences.
Excellent leadership, communication, and interpersonal skills.
Ability to work in a fast-paced environment and make strategic decisions.
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