F&B Manager

Role overview

Responsibilities

• Lead and motivate the team to deliver service and meet operational goals; train staff on menus, POS systems, and customer-service protocols.
• Manage shift scheduling and daily outlet operations.
• Implement food-safety practices and ensure compliance with health regulations, safety standards, sanitation requirements, and company policies.
• Use POS systems for order processing, sales tracking, and reporting.
• Analyze profit and loss statements and implement revenue-growth and cost-control strategies.
• Coordinate with staff, vendors, and other departments; manage inventory, supplies, and equipment.

Requirements

• Proven food and beverage management experience or a similar hospitality leadership role; two years of restaurant management experience is required.
• Strong managerial communication, team leadership, and training and development experience.
• Proficiency with POS systems and ability to manage shifts while maintaining service standards.
• Knowledge of food safety practices and health regulations; analytical ability for profit and loss and operational improvement.
• Strong leadership and organizational skills; flexibility to work evenings, weekends, or holidays as needed.

Pay and hours

• Pay is $20.00–$21.00 per hour.
• Expected hours are 40 per week.

Work location

• Work location is in person in Charlotte, North Carolina.