SUMMARY:
Position Summary
The Front of House & Food and Beverage Manager is responsible for overseeing all FOH operations and F&B services to ensure exceptional guest experiences, consistent service standards, and efficient daily operations. This role involves staff supervision, training, scheduling, inventory oversight, customer service management, and coordination with the kitchen and management teams.
Key Responsibilities
Front of House Operations
- Manage daily FOH operations, ensuring smooth service and high-quality guest experiences.
- Supervise, motivate, and support FOH staff, including servers, hosts, and bar staff.
- Maintain cleanliness, ambiance, and presentation standards of the dining and service areas.
- Handle guest inquiries, feedback, and complaints professionally and promptly.
- Ensure compliance with health & safety, food hygiene, and licensing regulations.
Food & Beverage Management- Oversee beverage service, bar operations, and product quality.
- Maintain stock levels through effective ordering, storage, and inventory control.
- Collaborate with the kitchen team to ensure menu consistency and timely service.
- Monitor food and beverage cost controls, minimize waste, and ensure profitability.
- Assist in the creation of new menu items, specials, and promotions.
Staff Leadership & Training- Recruit, train, and develop FOH staff.
- Prepare staff rotas, manage attendance, and control labour costs.
- Conduct performance reviews and provide coaching to promote professional growth.
Financial & Administrative Duties- Assist in budget planning and financial reporting.
- Track sales, revenue performance, and operational KPIs.
- Implement processes to improve efficiency, productivity, and customer satisfaction.
Marketing & Guest Experience- Support marketing initiatives, events, and promotional activities.
- Ensure a warm, welcoming atmosphere aligned with the venue’s brand.
- Build strong customer relationships and encourage repeat business.
POSITION INFO:
Qualifications
- Diploma or degree in Hospitality Management (preferred, not always required).
- Food Safety, Responsible Service of Alcohol, or equivalent certifications (depending on region).
Experience- 2–5 years of experience in hospitality management or supervisory roles.
- Proven experience in FOH leadership and F&B operations.
- Experience in staff management, customer service, and stock control.
Skills & CompetenciesTechnical Skills- Strong knowledge of restaurant or hotel FOH operations.
- Understanding of food and beverage service standards.
- Proficiency with POS systems and reservation platforms.
- Knowledge of inventory management and cost control.
Soft Skills- Excellent interpersonal and communication abilities.
- Strong leadership and team-management skills.
- Ability to stay calm under pressure and handle customer issues effectively.
- Well-organized, detail-oriented, and problem-solving mindset.
- High level of professionalism and commitment to guest satisfaction.
Personal Attributes- Friendly, approachable, and customer-focused.
- Positive attitude with a hands-on approach.
- Flexibility to work evenings, weekends, and holidays.
- Strong sense of responsibility, reliability, and initiative.
