Food and beverage manager

Job Description

Posted on 20 April 2026

A Food and Beverage Manager is responsible for the overall operation of a food and beverage service, ensuring smooth running, high quality, and customer satisfaction. This includes managing staff, inventory, finances, and maintaining high standards of hygiene and service.

• Staff Management: Hiring, training, scheduling, supervising, and motivating all F&B staff, including chefs, servers, bartenders, and kitchen staff. This involves performance evaluations, disciplinary actions, and fostering a positive work environment.
• Financial Management: Managing budgets, controlling costs, monitoring inventory levels, and analyzing financial reports to identify areas for improvement and increased profitability. This might include negotiating supplier contracts and managing payroll.
• Operational Management: Overseeing daily operations, ensuring smooth service, and maintaining high standards of quality and consistency. This involves creating and implementing operational procedures and resolving customer complaints.
• Menu Development and Pricing: Collaborating with chefs to develop menus, pricing strategies, and promotional offers. This requires staying current with food trends and customer preferences.
• Inventory Control: Managing stock levels, ordering supplies, minimizing waste, and maintaining accurate inventory records. This ensures efficient operations and prevents stockouts.
• Hygiene and Safety: Maintaining high standards of hygiene and food safety, complying with all relevant regulations and health codes. This includes regular inspections and staff training on safety procedures.
• Customer Service: Ensuring excellent customer service, responding to customer feedback, and resolving complaints effectively. Creating a positive and welcoming atmosphere is crucial.
• Marketing and Sales: Developing marketing strategies to attract customers, and promoting special events or offers. This could include working with marketing teams or using social media.
• Reporting: Preparing regular reports on sales, costs, and other key performance indicators (KPIs). This data is vital for tracking progress and making informed decisions.

• Bachelor’s/ College Degree
• Additional education, training, certificates, or experience may be required.
• Availability to work nights, weekends, and holidays.
• Positive, engaging personality, and professional appearance.
• Basic math and computer skills.
• Exceptional interpersonal and communication skills.
• Strong task and time management abilities.
• Strong leadership and supervisory skills.
• Strong leadership, management, and communication skills.
• Excellent communication and interpersonal skills.
• Proficiency in budgeting, cost control, and financial analysis.
• Knowledge of food and beverage operations, including menu planning and inventory management.
• Ability to work under pressure and manage multiple tasks simultaneously.
• Customer service oriented with a focus on exceeding guest expectations.

Work location

CITY OF DASMARIÑAS, CAVITE

Remarks

No additional remarks

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