monday.com is looking for a  Food and Beverage Manager to join the Workplace team and take responsibility and ownership of our Tel Aviv office.

You will lead the daily operations of restaurants, kitchens, and food services.

This role involves managing food safety protocols, creating innovative and healthy menus, controlling budgets, and overseeing food operations for both regular service and special events. The manager will ensure that all food and beverage operations meet high standards for quality, hygiene.

• Oversee the daily operations of all restaurants and food service facilities, ensuring smooth and efficient workflows.
• Supervise and coordinate the activities of kitchen staff, restaurant servers, and event catering teams.
• Monitor kitchen operations to ensure food is prepared and served according to company standards, focusing on consistency, taste, and presentation.
• Implement operational best practices to improve efficiency, quality, and customer service.
• Create and maintain innovative, healthy, and diverse menus that align with customer preferences and dietary requirements.
• Work closely with chefs to introduce seasonal, sustainable ingredients and health-conscious options.
• Regularly assess and adjust the menu based on customer feedback, market trends, and nutritional considerations.
• Ensure compliance with local health regulations and company food safety standards.
• Enforce cleanliness and sanitation practices throughout kitchens and dining areas.
• Coordinate staffing and logistics for event catering, ensuring all events are executed flawlessly from a food and beverage perspective.
• Develop and manage the food and beverage budget, ensuring alignment with the company’s financial objectives.
• Monitor and control food and beverage costs, inventory, and staffing to maintain profitable operations.
• Address customer concerns or feedback in a professional and timely manner.
• Continuously seek ways to enhance the dining experience for both restaurant guests and event attendees
• Incorporate sustainable practices in food sourcing, waste management, and operational procedures.
• Promote healthy eating options, ensuring menu items are nutritionally balanced and cater to a variety of dietary needs.
• Stay updated on food trends and wellness practices to continually innovate the menu and offerings.

• Minimum of 5 years of experience in food and beverage management, including at least 2 years in a leadership role managing a restaurant, kitchen, and catering operations.
• Proven experience in budgeting, cost control, and event catering.
• Strong background in menu development with an emphasis on healthy and sustainable options.
• Comprehensive knowledge of food safety regulations, health codes, and sanitation standards.
• Ability to create and manage budgets, optimize food and labor costs, and ensure financial goals are met.
• Ability to maintain a high standard of service while managing multiple priorities in a fast-paced environment.

#LI-DNI