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F&B Manager
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Concord Hospitality - The Waymark Hotel
Chattanooga, TN (In Person)
$60,000 Salary, Full-Time
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Job Description
Job Overview We are seeking a dynamic and energetic Food & Beverage (F&B) Manager to lead our hospitality team and elevate the guest experience across our food service operations. In this role, you will oversee daily restaurant activities, manage staff, ensure exceptional customer service, and maintain high standards of food quality and safety. Your leadership will drive operational excellence, foster a positive team environment, and ensure that all aspects of food preparation, service, and management run seamlessly. If you thrive in fast-paced environments and have a passion for hospitality management, this is your opportunity to make a significant impact. Duties Lead and supervise all food and beverage operations, including casual dining, fine dining, catering, bar service, and quick service outlets. Oversee food preparation processes to ensure quality standards are met consistently while maintaining food safety regulations. Manage inventory control by monitoring stock levels, ordering supplies, and minimizing waste through effective food management practices. Utilize POS systems such as Aloha POS and Micros POS for order processing, cash handling, and sales reconciliation. Train, develop, and motivate staff through ongoing training programs focused on customer service excellence, food handling procedures, and operational standards. Supervise kitchen management activities including food production, culinary techniques, and kitchen safety protocols. Handle shift management duties—scheduling staff shifts, overseeing daily operations, resolving customer complaints promptly, and ensuring smooth restaurant flow. Conduct interviews for hiring new team members and participate in staff onboarding to build a skilled and motivated team. Monitor budget adherence by controlling costs related to labor, supplies, and food procurement while maximizing profitability. Ensure compliance with health regulations, food safety standards, and hospitality industry best practices at all times. Qualifications Proven experience in restaurant management or food service management with supervisory responsibilities in a fast-paced environment. Strong knowledge of food preparation techniques across various cuisines including casual dining and fine dining settings. Familiarity with POS systems such as Aloha POS and Micros POS; experience with cash handling procedures. Demonstrated ability to manage inventory control effectively within a hospitality setting. Excellent leadership skills with experience in staff training & development as well as team management. Background in kitchen management including food safety certifications (e.g., ServSafe) is highly desirable. Previous experience in catering or banquet services is a plus; hotel or hospitality industry experience is preferred. Exceptional customer service skills with the ability to handle challenging situations professionally. Strong organizational skills with the ability to multitask efficiently during busy shifts. Knowledge of budgeting principles within the food industry to optimize operational costs while maintaining quality standards.