Hospitality Recruitment
Food and Beverage Manager Recruitment, Melbourne
An F&B Manager runs more than one outlet at once: the restaurant, the bar, functions and, in a hotel, room service. We screen for people who have carried that spread at scale and kept the margin on every part of it.
F&B Manager recruitment
What we look for in an F&B Manager
F&B Managers usually sit in hotels, larger venues, estates and hospitality groups, where the job is several outlets and the managers who run them. These are the things we test for, and how we check each one.
How we screen-
Runs several outlets at once
Restaurant, bar, banquets and room service each run to a different rhythm. We look for someone who has held all of them at the same time, not one outlet with the others as a side job.
How we checkWe map which outlets they were accountable for, and referees confirm the scope of each.
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Owns the beverage program and its margin
Lists, pricing, suppliers and cost of goods are theirs to answer for. The right F&B Manager knows what their pour cost was and what they did when it moved.
How we checkWe ask them to talk through a list they built or rebuilt, and what it did to the margin.
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Manages managers
At this scale an F&B Manager leads outlet managers, head bartenders and sommeliers rather than running the floor themselves. We want someone who gets results through other leaders.
How we checkReferees are asked how they set standards for their managers and how they held them to it.
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Events and functions at volume
Weddings, conferences and banquets are often where the revenue is. We look for someone who has planned, staffed and costed large events, and delivered them alongside normal service.
How we checkWe ask for the largest event they ran, how it was staffed and costed, and how it landed.
