(F&B) manager is responsible for the day-to-day operations of a restaurant, bar, or other food and beverage outlet. They manage the F&B team to ensure that guests receive high-quality service and that the business is profitable.
Menu planning: Create and maintain menus that reflect current culinary trends and meet guest preferences
Staff management: Recruit, train, and supervise staff to deliver exceptional customer service
Inventory management: Monitor inventory levels and manage ordering to minimize waste and maximize profitability
Health and safety: Ensure compliance with health and safety regulations
Customer service: Handle guest feedback and resolve any issues or complaints promptly