Food and Beverage Manager at Genesis Group

Key Responsibilities

• Operations Oversight: Manage daily service execution, opening/closing procedures, and floor management.
• Menu Planning & Sourcing: Collaborate with chefs to design menus, set competitive pricing, and build relationships with food and beverage vendors.
• Financial & Budget Management: Control labor, food, and beverage costs, monitor inventory levels, and manage departmental budgets.
• Staff Leadership: Hire, train, schedule, and mentor F&B team members, including servers, bartenders, and kitchen staff.
• Compliance & Safety: Enforce health, sanitation, and safety regulations (such as HACCP or local food safety standards).
• Guest Relations: Monitor customer satisfaction, handle feedback or complaints, and ensure a high-quality dining experience.

Core Qualifications & Skills

• Experience: Typically 3 to 5+ years of supervisory or management experience in hospitality, restaurants, or hotel F&B.
• Education: A high school diploma or equivalent; a degree or diploma in hospitality management, culinary arts, or business is often preferred.
• Certifications: Food handling, HACCP, or ServSafe certifications.
• Skills: Strong leadership, communication, problem-solving, basic accounting/budgeting, and familiarity with Point of Sale (POS) systems