Food & Beverage Manager

Food & Beverage Manager

Miami, FL $65,000.00-$70,000.00

Under the general guidance of the Restaurant General Manager, the Food & Beverage Manager is responsible for overseeing the daily operations of the restaurant to ensure a seamless guest experience. This role involves managing service standards, supervising staff, driving revenue through effective sales strategies, and maintaining operational efficiency. The Restaurant Manager ensures the highest level of guest satisfaction through quality service, staff training, and effective communication with the kitchen and other departments.

The role includes responsibility for scheduling, inventory control, cost management, and compliance with all health and safety regulations, while fostering a positive, team‑oriented environment that reflects the brand’s values and service culture.

• Adopt an appearance and attire that reflects and reinforces the company’s brand image and service standards.
• Comply with the company’s code of conduct, ethics, and all internal policies and procedures.
• Promote the company’s vision and values while consistently modeling professional, guest‑centric behavior.
• Perform tasks as directed to support and contribute toward the achievement of business and operational goals.
• Deliver the highest levels of service with precision and attention to detail, consistently exceeding guest expectations.
• Ensure all opening, mid, and closing procedures are properly completed in alignment with company standards.
• Review daily reservations and forecasts, and coordinate table assignments and waitlist strategies with the Front Office team.
• Review and update the restaurant’s food and beverage menu items regularly in coordination with culinary leadership.
• Engage with guests throughout service to ensure satisfaction and immediate resolution of any concerns.
• Prepare weekly staff schedules and monthly attendance reports; conduct daily briefings and regular team meetings to ensure effective communication.
• Monitor and manage operational budgets, control inventory, minimize costs, and analyze financial reports to ensure targets are achieved.
• Oversee the purchasing and receiving processes, ensuring accuracy and compliance with approved supplier lists.
• Generate ideas, plan promotions, and assist with implementing initiatives that drive revenue and guest engagement.
• Recruit, train, develop, and lead a high‑performing restaurant team focused on guest satisfaction and operational excellence.
• Monitor team performance, conduct regular performance reviews, and define KPIs and career development goals.
• Provide coaching and create personal development plans for team members to encourage growth and improve performance.
• Support senior management in developing and executing strategic business and marketing plans for the restaurant.
• We recognize we are in the hospitality industry and that may require us to provide lateral service.
• We will on occasion call for each individual in the team to, on a routine basis, perform various related tasks as needed in the spirit of providing exceptional guest service.

All your information will be kept confidential according to EEO guidelines.