Food & Beverage Manager CAS

Main Duties and Responsibilities:

• Lead, coach, and motivate team members to deliver outstanding guest experiences.
• Oversee daily restaurant operations, ensuring readiness, cleanliness, and service excellence.
• Manage staffing, scheduling, training, and performance management.
• Monitor inventory, supplies, and equipment to maintain operational efficiency.
• Ensure compliance with company policies, service standards, and health and safety regulations.
• Collaborate with other departments to support business needs and special events.

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Monitor sales, costs, budgets, and inventory to achieve financial goals.

Required Qualifications:

• Minimum of 4 years college degree. Hospitality degree preferred.
• Minimum of 2 years hotel/restaurant management preferable
• Minimum of 5 years in front-of-the-house operations
• Demonstrated knowledge of service and F&B operations
• Solid negotiation, persuasion, communication, presentation, and public speaking skills with high level of creativity and innovation
• Sommelier/Mixologist Certificate preferred.
• Food Handler’s Certificate, First Aid and CPR