Food and Beverage Manager

The Food and Beverage Manager is responsible for overseeing all aspects of the food and beverage operations, ensuring exceptional guest experiences, profitability, and operational excellence across restaurants, bars, room service, and event catering. The role involves strategic planning, team leadership, cost control, and maintaining service and quality standards aligned with the property’s brand.

Key Responsibilities:
Operations Management:
Oversee daily operations of all F&B outlets (restaurant, bar, banquet, in-room dining, etc.).
Ensure high-quality food, beverage, and service standards are consistently maintained.
Monitor service flow, guest satisfaction, and operational efficiency.
Ensure that facilities and equipment are properly maintained and presented.

Guest Experience & Quality Control:
Maintain excellent customer service standards and personally handle VIPs or complaints when necessary.
Drive consistency in service and presentation across all dining experiences.
Conduct regular inspections and implement corrective actions based on guest feedback and internal audits.

Team Leadership & Development:
Lead, train, and motivate a high-performing F&B team including chefs, servers, bartenders, and supervisors.
Organize regular staff training on service standards, food safety, and upselling techniques.
Schedule, appraise, and manage performance of staff to ensure team productivity and morale.

Financial & Cost Management:
Develop and manage departmental budgets, ensuring financial targets are met.
Monitor labor costs, food and beverage costs, and overall departmental profitability.
Oversee inventory control, procurement, and waste management processes.

Menu Development & Innovation:
Collaborate with the Executive Chef and Bar Manager to develop innovative menus.
Review and adjust menus based on seasonality, customer preferences, and cost margins.
Coordinate promotional events and special menus to drive business.

Compliance & Health Standards:
Ensure all operations comply with health and safety regulations, licensing laws, and food safety standards.
Maintain accurate records of inspections, training, and safety audits.

Requirements:
Degree or diploma in Hospitality Management, Culinary Arts, or related field.
Minimum 5–7 years of experience in F&B operations, with at least 2–3 years in a managerial role.
Strong leadership and interpersonal skills.
Excellent communication, organizational, and problem-solving abilities.
Financial acumen with experience in budgeting, forecasting, and cost control.
Familiarity with POS systems, inventory software, and F&B service standards.