F&B Manager

The Food and Beverage Manager will manage the day-to-day operations, developing menus, purchasing supplies, training and supervising staff, maintaining health and safety standards, implementing strategies to maximize sales and profitability, and monitor customer feedback.

F&B Manager

Job Overview:

The Food and Beverage Manager will manage the day-to-day operations on Ambergris Cay. The individual will also be developing menus, purchasing supplies, training and supervising staff, maintaining health and safety standards, implementing strategies to maximize sales and profitability, and monitor customer feedback.

Duties & Responsibilities:

• Consistently offer professional, friendly, and engaging service
• Lead and manage the day-to-day operations of the restaurant ensuring all service standards are followed.
• Assist with driving innovative promotions, menus, and concepts, creating a destination of choice for both resort and external guests.
• Lead and support all Food & Beverage departments in the achievement of their financial and operational targets.
• Assist with implementing effective control of food, beverage, labor and operating expenses throughout the F&B division.
• Assist in the preparation of the annual strategic plan and achieve the goals and targets therein.
• Ensure the implementation of standards in guest service and constantly seek out ways to improve product and service as well as increase volumes and profits.
• Assist with the selection, training, and development of all Colleagues to ensure timely recruitment and career growth.
• Design exceptional menus, purchase goods and continuously make necessary improvements.
• Follow department policies, procedures, and service standards.
• Follow all safety policies.

Qualifications:

• Proven food and beverage management experience
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• Ability to spot and resolve problems efficiently.
• Up to date with food and beverages trends and best practices
• Culinary school diploma or degree in food service management or related field
• Minimum of 5 years’ experience