Food and Beverage Manager

Key Responsibilities For The Food And Beverage Manager

• Have a working knowledge of laws, legal codes, government regulations regarding the food service industry, local liquor laws, health and safety standard and employee on the job injury reporting requirements.
• Knowledge of business and management principles involved in strategic planning, resource allocation, leadership techniques, production methods, and coordination of people and resources.
• Knowledge of principles and processes for providing guest and personal services; this includes guest needs assessment, meeting quality standards for services, and evaluation of guest satisfaction.
• Have a good understanding of economic and accounting principles and practices, banking and the analysis and report of financial data.
• Be able to schedule and monitor labor in an efficient, productive and profitable manner.
• Be able to schedule and facilitate supervision of all food and beverage personnel with optimal management coverage from opening to close of daily operations. (i.e., the Director of Food and Beverage is expected to be at the club during peak business levels, special events, etc.).
• Have complete menu knowledge including the cost of the individual menu items.
• Have both front of the house and back of the house skills and knowledge.
• Have a working understanding of marketing concepts and real cost.
• Promotes the club’s dining facilities for weddings, private banquets, business and social meetings.
• Develops contracts for and oversees all administrative and operation aspects of preparing and serving events.