F&B Operations Manager

Key Responsibilities

• Manage and oversee bi-monthly physical inventory counts across all eleven venues ensuring counts are completed accurately & timely
• Conduct spot counts & unannounced audits at locations as needed
• Track & review waste logs, spoilage reports & transfer records across all units
• Establish and maintain accurate item-level costing in the inventory management system
• Identify and investigate inventory variances, shrinkage, and waste; implement corrective action plans
• Develop and enforce standardized inventory procedures tailored to each venue type
• Reconcile purchasing records to vendor invoices to flag discrepancies
• Partner with vendors and distributors to negotiate pricing, evaluate contract terms, and identify opportunities for cost reduction without compromising quality
• Maintain an approved vendor and pricing matrix; audit all invoices for accuracy and contract compliance
• Collaborate with venue managers on par levels, order guides, and purchasing cadence to minimize over-ordering and spoilage
• Maintain accurate item-level pricing in the system – update immediately upon vendor price changes
• Develop, maintain, and audit recipe costing for all food menus across all concepts
• Partner with culinary leadership on menu engineering — identifying high-margin items, recommending recipe adjustments, and guiding pricing decisions to achieve target food cost percentages
• Maintain detailed costing for all beer, wine, spirits, and non-alcoholic beverage programs across all concepts
• Conduct pour cost analysis and cocktail recipe costing; establish and monitor target pour cost by venue type
• Oversee bar inventory controls including bottle tracking, spillage reporting, and comp/void analysis
• Work with bar leadership to optimize cocktail menus for profitability while maintaining concept integrity
• Conduct ongoing operational financial analysis to identify cost reduction opportunities, benchmark performance against hospitality industry standards, and recommend actionable strategies
• Develop inventory and cost reporting for ownership review
• Develop cost reduction plans based on best practices in multi-unit hospitality — including menu consolidation, cross-utilization of ingredients, vendor rationalization, waste reduction programs, and batch production efficiencies
• Present findings and recommendations to ownership and senior operations leadership
• Support the development of annual operating budgets and quarterly cost targets for all venues

Qualifications

• 4+ years of experience in food and beverage cost control, purchasing management, or operations finance within a multi-unit hospitality environment
• Demonstrated proficiency with inventory management systems, POS platforms, and Microsoft Excel / Google Sheets
• Experience working across diverse venue types — full-service dining, bar/nightlife, and quick-service — preferred
• Strong organizational skills and the ability to manage multiple priorities across concurrent venues
• Bachelor's degree in Hospitality Management, Finance, Accounting, or a related field preferred; equivalent experience considered