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Food and Beverage Manager Job Description

Food and Beverage Manager

  • Salary range: $35,000-$80,000, Sweet spot: $40,000-$65,000
  • Major cities: $50,000-$80,000, Other markets: $35,000-$60,000
  • Hourly: $15-$40/hour Sweet Spot: $20-$30/hour
  • Bonus: Customary

Salary depends on years of experience, range of duties, hours, and location.

A Food and Beverage Manager at a hotel is responsible for overseeing all aspects of the hotel’s food and beverage operations, including restaurants, bars, and room service. They are in charge of developing and implementing menus, managing budgets, and ensuring that all health and safety regulations are followed. They work closely with the hotel’s executive chef and other kitchen staff to ensure that high-quality food and excellent service are provided to guests. They also work with the hotel’s sales and marketing teams to develop promotional strategies and increase revenue. Other responsibilities may include staffing and scheduling, inventory management, and customer service.

Job Description

  • Ensuring compliance with health and safety regulations
  • Developing menus and promotional activities
  • Managing budgets and financial plans
  • Negotiating contracts with suppliers
  • Managing inventory and ordering supplies
  • Supervising and training staff
  • Ensure quality of food and service
  • Maintaining a good rapport with the Kitchen team and ensuring smooth coordination
  • Maintaining hygiene and sanitation standards of the kitchen, restaurant and bar areas.
  • Plan and organize special events, banquets and functions
  • Responding to customer complaints and issues.

Critical Soft Skills

  • Detail-oriented
  • Emotionally intelligent
  • Excellent interpersonal skills
  • Strong communicator
  • Multitasker 
  • Organized

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