Food and Beverage Manager at Joes & Eves

• The Food and Beverage Manager is responsible for managing and supervising all food and beverage operations within the hotel, including the restaurant, bar, and kitchen. The role ensures excellent service delivery, high food quality, proper staff supervision, cost control, and revenue growth. The F&B Manager is also responsible for developing and driving events and promotions that increase guest traffic and overall revenue.

Key Responsibilities

Operational Management

• Oversee the daily operations of the restaurant, bar, and kitchen.
• Ensure efficient coordination between kitchen staff, waiters, bartenders, and service teams.
• Maintain high service standards and ensure customers receive prompt and professional service.
• Monitor food preparation, presentation, and service delivery.
• Ensure cleanliness and proper organization of all food and beverage service areas.

Staff Management and Supervision

• Supervise and coordinate the activities of chefs, kitchen assistants, waiters, bartenders, and stewards.
• Recruit, train, and onboard new F&B staff when required.
• Prepare duty rosters and ensure adequate staffing for all shifts.
• Monitor staff performance and enforce discipline, professionalism, and adherence to company policies.
• Ensure staff comply with dress code, hygiene standards, and service procedures.

Revenue Growth and Event Management

• Plan, organize, and drive events that attract guests and increase revenue for the restaurant and bar.
• Develop and execute themed nights, entertainment events, and promotional activities.
• Coordinate special events such as birthdays, corporate gatherings, and private parties hosted at the hotel.
• Work with management to introduce new promotions that increase food and beverage sales.
• Promote recurring events such as ladies’ nights, karaoke nights, and other entertainment activities.

Financial Management and Cost Control

• Monitor food and beverage costs and ensure efficient use of resources.
• Reduce wastage, spoilage, and unauthorized consumption of stock.
• Review daily sales reports and monitor revenue performance.
• Work with management to set menu pricing and promotions that support profitability.

Inventory and Procurement

• Monitor stock levels of food, beverages, and kitchen supplies.
• Prepare requisitions for purchase of food and beverage items.
• Conduct periodic stock counts and ensure accurate inventory records.
• Ensure proper storage of food and beverages to maintain quality and prevent spoilage.

Customer Service and Quality Control

• Ensure all meals and drinks meet quality, taste, and presentation standards.
• Address guest complaints promptly and professionally.
• Monitor customer feedback and implement improvements to service delivery.
• Ensure consistency in food taste, portion size, and presentation.

Hygiene and Compliance

• Ensure the kitchen, restaurant, and bar operate according to food safety and hygiene standards.
• Maintain cleanliness in all food preparation and service areas.
• Ensure staff maintain proper personal hygiene and follow sanitation procedures.

Key Performance Indicators (KPIs)

• Food and beverage revenue growth
• Success and attendance of events and promotions
• Customer satisfaction and feedback
• Food cost control and inventory management
• Staff productivity and discipline
• Reduction in wastage and operational losses

Qualifications and Requirements

• Bachelor’s degree or diploma in Hospitality Management or related field (preferred).
• Minimum of 3–5 years experience in restaurant or hotel food and beverage operations.
• Strong leadership and staff management skills.
• Excellent customer service and communication skills.
• Good understanding of restaurant, bar, and event management operations.
• Knowledge of food safety and hygiene standards.