Food and beverage manager vs general manager

Differences between food and beverage manager and general manager duties and responsibilities

Food and beverage manager example responsibilities.

• Schedule, plan, organize and manage events.- Assist with staff scheduling and bartending service.
• Manage a small team of people in the caf /gift shop area to improve sales and minimize costs.
• Manage daily operations of restaurant, in-room dining, lounge, pool, cater events and all bar venues.
• Manage all FOH positions, including scheduling, developing and coaching employees, motivating the team and continuing to drive sales.
• Coordinate weekly schedules and manage payroll processing functions including monitoring meal break compliance, labor productivity and attendance.
• Manage subordinate managers and supervisors, manage various personnel functions including payroll, hiring, disciplinary actions, grievances and promotions.
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General manager example responsibilities.

• Generate positive EBITDA and improve cash flow by managing costs and inventory.
• Manage all recruiting and training efforts, and develop systems to track ROI comparison results.
• Work as a FOH AGM and train to manage all staff functions including training, hiring, food and labor controls.
• Develop yearly budget for multiple hotels that include revenue, labor, fix and variable costs to achieve overall EBITDA goal.
• Task primarily with building logistics infrastructure, managing operational expenses, and supporting start up strategies.
• Train and manage FOH staff and improve overall quality, organization and professionalism of restaurant and bakery.
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