Food and Beverage Operations Manager

About Three Oaks Hospitality

Three Oaks Hospitality is a multi-brand group managing a variety of venues in Tampa, including three full-service restaurants, two entertainment venues with dining and nightlife, two bars, and four quick-service outlets. We are dedicated to exceptional guest service, operational excellence, and financial accountability across all locations.

Role Overview

The Food and Beverage Operations Manager will oversee all cost-related functions for the group's eleven venues. This critical role ensures precise tracking, analysis, and optimization of food, beverage, inventory, and purchasing expenses, adhering to industry best standards. The position requires a detail-focused, analytical professional experienced in managing costs across multiple hospitality units.

Core Responsibilities

• Coordinate bi-monthly physical inventory counts for all venues, guaranteeing accuracy and timely completion.
• Perform unannounced spot checks and audits as needed.
• Monitor and analyze waste logs, spoilage, and inventory transfers across units.
• Maintain precise item-level costing within the inventory system.
• Identify inventory discrepancies such as shrinkage or waste, and implement corrective measures.
• Design and enforce venue-specific standardized inventory procedures.
• Match purchasing records with vendor invoices to detect inconsistencies.
• Work with vendors and distributors on pricing negotiations, contract review, and cost-saving initiatives without sacrificing quality.
• Maintain updated vendor and pricing matrices, and audit invoices for correctness and compliance.
• Collaborate with venue managers on inventory par levels and order cycles to reduce waste and overstocking.
• Ensure immediate updating of item pricing with vendor price changes.
• Manage recipe costing and auditing for all food menus across venues.
• Assist culinary teams with menu engineering by highlighting profitable items and advising on recipe and price adjustments to meet food cost targets.
• Oversee detailed costing for all beverage programs including beer, wine, spirits, and non-alcoholic drinks.
• Conduct analysis of pour costs and cocktail recipe costs, setting and monitoring pour cost goals by venue type.
• Supervise bar inventory controls, including bottle tracking, spillage reports, and comp/void monitoring.
• Work closely with bar leaders to optimize cocktail menus for profitability while maintaining the concept.
• Provide continuous operational financial analyses to uncover cost-saving opportunities, benchmark industry performance, and suggest strategic improvements.
• Prepare comprehensive inventory and cost reports for ownership review.
• Develop cost reduction plans such as menu simplification, ingredient cross-utilization, vendor consolidation, waste reduction, and batch production efficiency enhancements.
• Present findings and strategic recommendations to senior leadership and ownership.
• Assist in preparing annual operating budgets and quarterly cost benchmarks for all venues.

Qualification Requirements

• At least four years of experience in food and beverage cost control, purchasing management, or financial operations within a multi-unit hospitality environment.
• Strong skills with inventory management software, POS systems, and advanced use of Microsoft Excel or Google Sheets.
• Experience managing diverse venue types including full-service restaurants, nightlife bars, and quick-service outlets is preferred.
• Capability to interpret financial data and translate it into clear, actionable advice for operations teams.
• Excellent organizational skills with the ability to juggle priorities across multiple venues.
• A Bachelor’s degree in Hospitality Management, Finance, Accounting, or related disciplines is preferred; equivalent experience is accepted.