• The Food & Beverage Manager is responsible for the overall management, performance, and profitability of all food and beverage operations. This role ensures exceptional guest experiences, compliance with brand standards, effective cost control, and strong team leadership across restaurants, bars, banquets, and events.

Operational Management

• Oversee daily operations of all food and beverage outlets, including restaurants, bars, room service, and banqueting.
• Ensure high standards of service quality, hygiene, health, and safety at all times.
• Monitor guest satisfaction and promptly address complaints or service gaps.
• Ensure compliance with company policies, brand standards, and local regulations.

Financial & Cost Control

• Prepare and manage departmental budgets, forecasts, and monthly reports.
• Control food, beverage, and labor costs to achieve profitability targets.
• Monitor stock levels, wastage, and purchasing to optimize cost efficiency.
• Analyze sales performance and implement strategies to maximize revenue.

People & Leadership

• Lead, coach, and motivate the F&B team to deliver consistent service excellence.
• Recruit, train, and develop team members in line with operational needs.
• Conduct performance reviews, manage disciplinary processes, and promote a positive workplace culture.
• Plan effective duty rosters while ensuring optimal staffing levels.

Menu & Concept Development

• Collaborate with the Executive Chef on menu planning, pricing, and promotions.
• Ensure menus meet brand standards, market trends, and guest expectations.
• Drive innovation in food, beverage, and service offerings.

Sales, Events & Guest Experience

• Support sales and marketing initiatives, including promotions, events, and activations.
• Coordinate with Sales & Events teams to deliver successful banquets, conferences, and special functions.
• Build strong relationships with suppliers, partners, and internal stakeholders.

Qualifications

• Diploma or Degree in Hospitality Management, Hotel Management, or related field.
• Minimum 5–7 years’ experience in food & beverage operations, with at least 2–3 years in a managerial role.
• Strong understanding of hotel F&B operations, cost control, and service standards.
• Experience in an international or branded hotel environment is an added advantage.