Food and Beverage Manager

Food and Beverage Manager

Location: FastTrax, Fort Myers, FL
Department: Food and Beverage Operations
Reports to: General Manager
Job Type: Full-time

Job Overview:

FastTrax Fort Myers is seeking an experienced and dynamic Food and Beverage Manager to oversee all food and beverage operations. The successful candidate will be responsible for ensuring the highest level of customer satisfaction while maintaining a strong emphasis on safety, cleanliness, and responsible service standards. This role demands a proactive leader with excellent organizational, communication, and problem-solving skills.

Key Responsibilities:

1. Health and Safety:

• Ensure compliance with all health and safety regulations.
• Conduct regular inspections and audits to maintain cleanliness and safety standards.
• Implement health and safety training for staff.
• Enforce safe food handling procedures and responsible alcohol service practices.
• Promote a culture of safety for both employees and guests throughout all food and beverage operations.

2. Operations Management:

• Oversee daily operations of the restaurant, bar, and kitchen to ensure smooth and efficient service.
• Develop and implement operational policies and procedures to enhance service quality.
• Monitor inventory levels, order supplies, and manage vendor relationships.

3. Staff Management:

• Recruit, train, and supervise kitchen and restaurant staff.
• Schedule staff shifts and manage payroll.
• Conduct regular staff meetings to ensure communication and coordination.

4. Customer Service:

• Ensure a high standard of customer service is maintained at all times.
• Address customer complaints and resolve issues promptly and effectively.
• Monitor customer feedback and implement improvements.

5. Financial Management:

• Manage budgets, control costs, and optimize profitability.
• Prepare financial reports and perform regular financial analysis.
• Implement strategies to increase sales and enhance revenue.

6. Menu Development:

• Collaborate with chefs to design and update menus.
• Ensure menu items meet quality standards and are consistent with customer expectations.
• Monitor food and beverage trends to keep the menu current and appealing.

Qualifications:

Education: Bachelor's degree in Hospitality Management, Business Administration, or related field preferred.

Experience: Minimum of 3–5 years of experience in restaurant management, with a focus on both kitchen and bar operations.

Skills:

• Strong leadership and team management abilities.
• Excellent customer service and interpersonal skills.
• Proficiency in financial management and budgeting.
• Knowledge of health and safety regulations.
• Ability to work in a fast-paced environment and handle high-pressure situations.
• Proficiency in restaurant management software and Microsoft Office Suite.

Benefits:

• Competitive salary
• Paid time off
• Employee discounts
• Opportunities for professional development and career advancement