Key Responsibilities and Required Skills for F&B Manager

🎯 Role Definition

The F&B Manager is responsible for planning, directing, and coordinating all aspects of food and beverage operations to maximize guest satisfaction, operational efficiency, and profitability. This role leads front-of-house and back-of-house teams, drives menu strategy and cost control, ensures compliance with health and safety standards, and partners with Sales and Events to deliver consistent revenue growth. Ideal candidates combine hospitality leadership, financial acumen, vendor management, and strong operational discipline.

📈 Career Progression

Typical Career Path

Entry Point From:

Assistant F&B Manager / Asst. Restaurant Manager
Restaurant Supervisor / Shift Manager
Banquet Coordinator / Catering Supervisor

Advancement To:

Director of Food & Beverage / F&B Director
Hotel General Manager or Cluster F&B Director
Regional Operations Manager / Multi-Unit F&B Leader

Lateral Moves:

Revenue Manager (F&B Revenue & Promotions)
Food & Beverage Procurement / Purchasing Manager
Restaurant/Bar Concept Manager (new openings)

Core Responsibilities

Primary Functions

Lead daily operations of all food and beverage outlets (restaurants, bars, room service, banquets, and catering), ensuring consistent guest service standards and achieving targeted guest satisfaction scores (e.g., NPS, TripAdvisor, internal surveys).
Develop, implement and monitor standard operating procedures (SOPs) for service, opening/closing, cleaning, and shift handovers to maintain consistent quality and minimize variation across outlets.
Own departmental P&L by driving revenue growth and controlling costs through accurate forecasting, budget management, and weekly/monthly variance analysis against revenue and labor targets.
Create and execute menu engineering strategies to optimize menu mix, maximize contribution margin, and align pricing and promotions with market demand and competitor benchmarking.
Manage labor planning and scheduling to meet service levels while controlling labor cost percentage; coach supervisors to reduce overtime and improve productivity metrics.
Implement robust inventory and stock control systems (par stock, usage reports, FIFO) to reduce shrinkage, control food and beverage cost of goods sold (COGS), and reconcile weekly inventory variances.
Build and lead high-performing teams: recruit, onboard, train, and develop F&B staff using competency-based coaching, performance reviews, and career development plans to increase retention and elevate service culture.
Oversee purchasing and vendor relationships: negotiate pricing, terms, and delivery schedules with suppliers to ensure best cost, quality, and reliable supply chain for perishable and non-perishable items.
Ensure compliance with local regulatory requirements including food safety (HACCP, ServSafe), liquor licensing, health inspections, and internal audit readiness; promptly address non-compliance and implement corrective action plans.
Drive revenue through commercial initiatives: concept nights, promotional campaigns, upselling programs, private dining and banquet sales, and partnerships with local businesses to increase covers and average check.
Partner with Sales and Events teams to coordinate banquet/catering execution, on-site logistics, and client communication; ensure consistent margin and flawless delivery for events of all sizes.
Monitor and report on key performance indicators (KPIs) including average check, covers per outlet, table turn, RevPASH, food and beverage cost percentages, and labor efficiency; present actionable insights to senior leadership.
Oversee facilities and equipment maintenance relevant to F&B operations (kitchen equipment, POS, refrigeration, dishwashers), scheduling preventive maintenance to minimize downtime and repair costs.
Manage beverage program including bar inventory, cocktail and wine list development, cost control, and bartending standards to drive beverage mix and profitability.
Lead guest recovery efforts, handle escalated guest complaints, and implement continuous improvement plans to convert negative experiences into brand advocates.
Implement service training programs focused on upselling, menu knowledge, beverage pairing, and hospitality standards to increase revenue per guest and elevate guest experience.
Coordinate with Marketing and Digital teams on menu promotions, social media content, and online reputation management to increase discoverability and drive direct bookings and covers.
Conduct regular cost-benefit analysis for capital investments, outlet renovations, and new equipment purchases to support strategic decisions and ROI.
Maintain accurate and timely administrative records: weekly payroll, invoices, inventory reports, health and safety logs, and incident reports.
Develop contingency and business continuity plans for high-volume periods, seasonal fluctuations, and supply chain disruptions to maintain service continuity.

Secondary Functions

Support cross-functional reporting and analytics with Sales, Finance, and Operations to optimize promotions, yield management, and menu profitability.
Lead sustainability initiatives for the F&B department including waste reduction, local sourcing, recycling programs, and energy-efficient kitchen practices.
Mentor junior managers and assist in talent succession planning across outlets to ensure leadership bench strength for future openings.
Collaborate with chefs on recipe costing, portion control, and consistent food preparation standards to protect margins and maintain food quality.
Conduct regular competitor and market analysis to update offerings, adapt pricing strategy, and maintain a relevant F&B proposition in the local market.
Facilitate community outreach, partnerships, and supplier events to strengthen brand presence and diversify revenue channels.
Implement technology-driven improvements such as POS enhancements, online ordering integrations, and digital reservations to streamline operations and enhance guest convenience.
Participate in pre-opening and concept development tasks for new venues: layout input, staffing plans, menu trials, and training rollout.

Required Skills & Competencies

Hard Skills (Technical)

P&L management and financial forecasting for multi-outlet F&B operations, including margin improvement and cost control techniques.
Menu engineering, recipe costing, and contribution-margin analysis to optimize food and beverage profitability.
Inventory management systems knowledge (par stock, inventory reconciliation) and experience reducing shrinkage.
Proficiency with POS systems (e.g., Toast, Micros, POSitouch), reservation platforms (OpenTable, Resy), and back-office reporting tools.
Strong Excel skills: pivot tables, VLOOKUP/XLOOKUP, conditional formatting, and spreadsheet-based forecasting.
Food safety and hygiene certifications (ServSafe, HACCP) and experience managing compliance for high-volume kitchens.
Labor management and scheduling tools experience (HotSchedules, Deputy, Kronos) to control labor costs.
Vendor negotiation and procurement best practices, including RFQs, contract negotiation, and vendor scorecarding.
Event and banquet management skills: BEO preparation, event run sheets, and coordination with production teams.
Familiarity with CRM or guest management systems to drive loyalty programs, guest profiling, and targeted promotions.

Soft Skills

Strong leadership and people management skills with proven ability to coach, motivate, and retain diverse teams.
Excellent verbal and written communication skills for internal alignment and external client/vendor negotiations.
High level of commercial acumen and results orientation with a track record of meeting revenue and margin targets.
Problem-solving and decision-making under pressure, especially during peak service periods and large events.
Exceptional guest service mindset and ability to lead by example in delivering hospitality excellence.
Time management, prioritization, and organization to manage multiple outlets, events, and operational tasks.
Conflict resolution and de-escalation skills when handling guest complaints or interpersonal staff issues.
Adaptability and innovation mindset to implement new concepts, technologies, and sustainability practices.
Attention to detail in SOP adherence, compliance, and financial reconciliations.
Collaborative approach to work cross-functionally with Sales, Marketing, Finance, and Culinary teams.

Education & Experience

Educational Background

Minimum Education:

Bachelor's degree or diploma in Hospitality Management, Business Administration, Culinary Arts, or related field OR equivalent professional experience in multi-outlet F&B operations.

Preferred Education:

Bachelor’s degree in Hospitality Management, Business, or Hotel/Restaurant Management.
Certifications in Food Safety (ServSafe/HACCP), Beverage Management, or Leadership (e.g., Certified Hospitality Supervisor).

Relevant Fields of Study:

Hospitality & Hotel Management
Culinary Arts / Food Service Management
Business Administration / Finance
Event Management

Experience Requirements

Typical Experience Range:

4–8 years in progressive food & beverage roles, including 2+ years in supervisory/managerial capacity; experience in hotels, multi-outlet restaurants, or large catering/banquet operations is preferred.

Preferred:

5+ years managing full-service F&B operations with direct P&L responsibility, demonstrated success improving margins, scaling teams, and leading multifunctional outlets. Experience managing beverage programs, banquets, and high-volume service environments is highly desirable.