Food and Beverage Manager

Stonebridge Hospitality Management•Houston, TX

2d•$55,000 - $60,000

About The Position

The Food & Beverage Manager supervises and controls restaurant and bar operations to meet required standards. The role ensures efficient service, compliance with applicable laws—especially liquor laws—and profitability, while collaborating with other departments to deliver an excellent guest experience. The manager oversees meal, snack, function, beverage, and room-service operations; manages costs, sales analysis, inventory, budgets, staffing, and reservations; and maintains service, cleanliness, hygiene, and security standards. The position leads servers and bartenders, handles customer complaints, conducts performance reviews, and organizes staff training. The manager is expected to remain visible in dining areas and interact with guests and staff. Duties may change at any time with or without notice. Reasonable accommodations may be made for qualified individuals with disabilities.

Requirements

At least 4 years of experience in food and beverage management or a related role.
Strong understanding of cost control, budgeting, and financial reporting in a food and beverage environment.
Proven ability to manage and lead a team, including hiring, training, and performance management.
Knowledge of food hygiene regulations and compliance with liquor laws.
Ability to work collaboratively with various departments, including kitchen and security.
Excellent customer service skills, with a focus on guest satisfaction.
Strong problem-solving skills and ability to handle guest complaints effectively.
Proficiency in inventory management, stock control, and cash handling.
Ability to adapt to changes, manage multiple tasks, and work in a fast-paced environment.
Strong written and verbal communication skills.
Ability to stand and walk for extended periods and regularly lift up to 20 pounds.
Flexibility to work nights, weekends, and holidays as required by business demands.

Responsibilities

Oversee prompt and efficient service for meals, snacks, functions, and beverages while ensuring quality standards are met.
Manage profit margins through cost control, sales analysis, menu costing, and cash checks.
Ensure dining areas are clean, maintained, and properly set up, including table settings and flower arrangements.
Supervise servers and bartenders, ensuring professional appearance and courteous service.
Ensure room-service orders are executed accurately and on time and meet quality standards.
Manage ordering, storing, and issuing consumable and non-consumable goods, and maintain security in all areas.
Oversee staffing levels to meet operational needs and ensure compliance with agreed standards.
Respond promptly to customer complaints and maintain high service quality.
Ensure compliance with hygiene standards, liquor laws, and other regulatory requirements.
Conduct regular staff performance reviews, identify training needs, and organize regular training sessions.
Manage stock takes and budget preparation, and ensure an efficient table reservation system.
Maintain a visible presence in dining areas and interact with guests and staff to foster a positive environment.
Collaborate with other departments, including kitchen and security.