What Does A Food and Beverage Manager Do?

WHAT DOES A FOOD AND BEVERAGE MANAGER DO?

Published: Mar 25, 2025 - The Food and Beverage Manager directs and coaches the team across Bar, Coffee Shop, and Restaurant, ensuring comprehensive coverage in all operational areas and handling guest concerns with empathy and effective resolutions. This position monitors and enhances team engagement and compliance with health, safety, and training standards, encouraging inter-departmental collaboration to foster team development. This role manages the F&B outlets to ensure service excellence, compliance with legislation, and profitability, setting strategic short and long-term goals.

A Review of Professional Skills and Functions for Food and Beverage Manager

1. Food and Beverage Manager Duties

Consistent Service Management: Ensure that Food and Beverage service is consistent and at the appropriate level across both buildings and off-site events.
Effective Rostering: Roster effectively with the demand of the business and build relationships with clients.
Cost-Saving Initiative Identification: Identify cost-saving initiatives without compromising on service and quality.
Event Management: Manage multiple events during the day, ranging from plated breakfasts, tea/coffee meetings, morning/afternoon teas, informal sandwich lunches, buffet lunches, 2/3 course formal lunches to cocktail functions, 2/3 course formal dinners, degustation dinners, all-day executive level conferencing, and off-site functions.
Guest Service Oversight: Oversee and manage the servicing of average of 1600 guests per day across 2 core sites including the CEO’s office and boardroom, and off-site venues.
Team Leadership in Hospitality: Lead and manage a team of up to 30 wait staff per day ensuring that Food and Beverage service was consistently at an appropriate level, understated when required and comparable to a 5-star deluxe hotel or a Hatted/Michelin-starred restaurant.
Standard Operating Process Management: Ensure that standard operating processes are in place and regularly updated.
Continuous Improvement Leadership: Identify continuous improvement initiatives to ensure better efficiencies across the area.
Stock Management: Ordering and maintaining stock control.
Safety Standards Enforcement: Ensure proper OH&S standards are maintained at all times.

2. Food and Beverage Manager Details

Staff Recruitment and Training: Recruit and train the staff.
Customer Service Excellence: Provide excellent customer services to the clients.
Inventory Management: Maintain the inventory and stock.
Financial Record Keeping: Record all the expenses and bills.
Stock Maintenance: Ensure the restaurant is well stocked with alcoholic beverages and other drinks.
Customer Requirement Fulfillment: Ensure the customer's requirements are fulfilled.
Food Quality Assurance: Ensure the quality and standard of the food is maintained.
Complaint Resolution: Respond to customer complaints in a professional manner.
Reporting: Make reports on a weekly or monthly basis.
Hygiene and Cleanliness Standards: Maintain hygiene standards and follow best cleaning practices.
Risk Management: Identify areas of potential risk within the area and provide proactive solutions to avoid any risk occurring.
Staff Briefings Leadership: Conduct staff briefings prior to and post functions on the client floor to ensure there is an understanding of responsibilities and to ensure continual improvement.
Wine Matching and Cellar Management: Match wines and manage the cellar ensuring the highest standards are applied.

3. Food and Beverage Manager Responsibilities

Team Management and Development: Recruitment, training, scheduling, and motivating the team including handling staff complaints and disciplinary procedures.
Leadership and Service Excellence: Lead team with a positive attitude, attentiveness to service, and responsiveness to members.
Financial Analysis: Analyze financials (income & expenses) to ensure business operations.
Performance Management: Assess staff performance, conduct appraisals, and strategize for improving staff performance including organizing team meetings, trainings, and monthly agendas.
Interdepartmental Collaboration: Collaborating with FOH, BOH, Memberships, People & Development, and Operations is critical for the success of the house and large brand.
Policy Implementation and Compliance: Implement, monitor, adhere to, and enforce compliance with all Company and Health & Safety policies (IIP, Worker's comp procedures, allergy procedures, local state, and federal laws).
Productivity Leadership: Lead and drive productivity initiatives across Client Services nationally.
Information Management: Maintain accurate and up to date information about meeting room capacities, restrictions, food safety requirements, and policies.
Communication Excellence: Ensure this is effectively communicated to customers.
Service Standard Maintenance: Ensure a high standard of service for customers.
Promotional Activities Management: Promote all the F&B points of sale and ensure that all information is duly passed on to the applicable departments.
Sales and Marketing Support: Ensure that sales materials are of good quality and ensure that pricing is in line with strategy.
Menu Planning and Procurement: Prepare the menus and organize purchases.

4. Food and Beverage Manager Job Summary

Team Supervision: Supervise the Food & Beverage team in providing best-in-class service.
Team Coaching and Development: Coach and develop the team and drive Associate engagement.
Safety and Standards Enforcement: Uphold operating standards and drive Guest and team safety and satisfaction.
Staffing Efficiency Management: Ensure all Guest areas are staffed and functioning efficiently.
Operational Management: Manage the operational duties of the department.
Budget Control: Control department budgets and spending.
Guest Interaction: Interact with Guests to check on the quality of the experience.
Performance and Profit Optimization: Leverage business metrics and trends to drive performance and maximize profit and revenue.
Station Support: Provide support to the assigned stations.
Service Provision: Serve beverages during meal periods, as instructed by Supervisors.
Event Preparation and Execution: Prepare and perform F&B activities and special events.

5. Food and Beverage Manager Accountabilities

Hands-On Management: Management of the restaurant and Bar being a very ‘hands on’ manager in this busy fresh food led establishment.
Venue Presentation: Ensure that the Gastro Bar is presented at the highest levels of cleanliness to the customers who use the Venue.
Customer Interaction and Service: Interact with customers (including serving food and drink) and ensure that high standards of customer service are maintained at all times and every customer has a great experience.
Event and Reservation Coordination: Manage and co-ordinate reservations, events, and large bookings.
Operational Improvement: Develop and improve operational procedures.
Business and Supply Management: Manage the business aspects of the bar, dealing with suppliers, ordering, and stock control.
Leadership and Team Motivation: Dedicated team leader and motivator who leads by example.
Organizational Development: Build and maintain a sound organizational structure, recruiting, training, and motivating staff within the Venue.
Financial Management: Financial responsibilities, including income generation, ordering and budget planning, wastage control, and cash handling etc.
Reporting and Feedback Analysis: Report weekly figures and customer feedback to the owner.

6. Food and Beverage Manager Functions

Strategic Business Contribution: Contribute to the development of resort business plans and long-term forecasting.
Leadership Collaboration: Collaborate with resort senior leadership and the Director of Food & Beverage to establish departmental goals and metrics.
F&B Strategy Development: Develop and recommend new strategies for F&B concepts, menus, and systems.
Budget Management: Develop and manage department budgets.
Financial and Capital Planning: Develop capital plans for existing outlets and full financial plans for new F&B developments.
Corporate Objective Achievement: Achieve corporate objectives, develop action plans for departments and teams.
Interdepartmental Relationships Promotion: Promote functional and fruitful relationships between all departments and between all leadership teams.
Financial Goals Management: Establish, communicate, manage, and report on all department financial goals.
Culture Promotion: Promote a productive culture in line with Boyne’s core values, that encourages participation at all levels of the organizational chart, and that tirelessly strives towards enhancing the guest experience.
Operational Preparedness: Ensure mise-en-place for all areas of responsibility are prepared prior to service.
Team Engagement in Meetings: Participate in staff meetings to understand the team's operational needs.

7. Food and Beverage Manager Job Description

Facility Supervision: Supervising the pool deck/restaurant outlet and ensuring it is crisp and ready to greet guests.
Staff Preparedness: Making sure staff is well prepared and informed of daily activities and duties.
Staff Supervision and Engagement: Supervising FOH and BOH staff and anticipating needs as well as being proactive to get ladies and gentlemen prepared for the shift and keeping them engaged throughout the day.
Operational Vigilance: Staying vigilant in making sure we are operating in the best interests of guests and business.
Task Management: Creating and supervising daily tasks with efficiency and cleanliness in mind.
Leadership and Role Modeling: Serving as a role model and setting a positive example for the entire team in all aspects of business and personnel management.
Leadership and Team Focus: Maintaining a strong leadership mentality focused on a team environment.
Resource Optimization: Utilizing labor and other assets in an effort to maximize quality, service, and cleanliness while being conscious of budgets and fiscal responsibility to business.
Employee Development: Continually improving the skills, knowledge, and morale of all employees.
Respectful Workplace Creation: Treating the employees with dignity and respect and creating an environment where the entire team does the same.

8. Food and Beverage Manager Overview

Safety Oversight: Paying close attention to operation to ensure that we are operating a safe environment for guests and staff.
Operational Support: Playing a strong support role in making sure daily operations are being tended to during service.
Service Improvement Innovation: Consistently bringing ideas to the table about positive ways to improve service from first-hand daily experience and interactions.
Effective Communication: Communicating effectively and respectfully with guests, staff, superiors, and vendors.
Decision Making Under Pressure: Making solid decisions in a time-pressured environment.
Conflict Resolution: Responsible for handling challenging situations and resolving customer and staff issues.
Performance Monitoring and Mentoring: Monitoring and evaluating employee performance while being a learning tool for associates to consistently rely on to gain perspective and direction.
Ownership and Responsibility: Take ownership of the assigned areas of responsibilities in any F&B outlet, according to direction from the relevant Supervisors.
Flexibility and Assistance: Assist in other departments and/or perform additional duties, upon instruction from supervisors.

9. Food and Beverage Manager Details and Accountabilities

Team Leadership and Direction: Directs, leads, and coaches the team’s activities within the Bar, Coffee Shop, and Restaurant to ensure all areas of responsibilities are covered.
Guest Concern Management: Confidently deals with guest concerns with the ability to resolve problems, showing empathy and understanding, and continually looking to improvise with opportunities guests provide.
Feedback and Team Development: Continually provides feedback and coaching to all team, conducts regular Coffee Chats and reviews.
Engagement and Retention Strategies: Monitors team engagement levels always, and works with the wider team to identify opportunities to drive engagement and retention.
Cross-Departmental Collaboration: Encourage cross-department collaboration within the hotel to support the development of the team.
Best Practice Sharing: Working collaboratively with other leaders within the business to share best practice within Warner Leisure Hotels.
Compliance Management: Manages compliance with all relevant legislation, company, and Health & Safety policies within the area of responsibility.
Health & Safety Oversight: Ensure the Bar, Coffee Shop, and Restaurant Health & Safety checks are being carried out daily and any concerns are raised to the Head of Hospitality, General Manager, or Maintenance team.
Training and Compliance Assurance: Takes responsibility for ensuring 100% compliance with all Safe & Secure and Food Safety training within Bar, Coffee Shop, and Restaurant.
Strategic Planning: Plans the long and short-term goals of the F&B department.
F&B Operations Management: Manages all F&B outlets, and Banquet to ensure quality in service and product and to maximize profitability and productivity.

10. Food and Beverage Manager Tasks

Team Management: Manages all employees in the Food & Beverage Department, front of house.
Labor Scheduling: Schedules labor as required by anticipated business activity, adhering to labor cost objectives.
Hiring and Termination Oversight: Responsible for interviewing, hiring, and terminating.
Performance Evaluations: Creates employee performance evaluations for front-of-house employees and supervisors.
Performance Coaching: Sets performance standards and work goals, coaching employees on a daily basis.
Disciplinary Actions: Initiates corrective/disciplinary action as necessary per Company policies.
Guest Service Leadership: Assures exceptional dining experience and guest service to restaurant and casino patrons through effective leadership and direction of Service Personnel.
Business Planning: Establish a business plan by surveying restaurant demand.
Financial Management: Preparing financial, marketing, and sales projections, analyses, and estimates.
Cost Management: Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs.