F&B Manager

Job Title: Food & Beverage Manager

Job Overview

We are seeking an experienced and highly skilled Food & Beverage Manager to lead and oversee the daily operations of our restaurant, bar, banqueting, and conferencing service areas. The ideal candidate must have prior experience working in a hotel, resort, or similar hospitality establishment and possess strong leadership, service, and operational management skills.

Key Responsibilities

• Service Standards & Operations: Oversee all food and beverage service points, ensuring consistent quality and excellence across restaurant, bar, banqueting, and conference areas.
• Menu Coordination: Collaborate with culinary teams to design, develop, and implement menus that align with guest preferences, seasonal trends, and operational goals.
• Cost Control & Budget Management: Monitor and manage food and beverage costs, including portion control, pricing strategies, and waste reduction, to achieve financial targets.
• Stock Management: Supervise inventory levels, ordering, receiving, and storage of all food, beverage, and related supplies to prevent shortages or overstock.
• Guest Satisfaction: Proactively address guest feedback, resolve complaints, and ensure a memorable dining and event experience for all customers.
• Staff Supervision & Training: Lead, mentor, and schedule a team of servers, bartenders, and support staff; conduct training on service standards, safety, and product knowledge.
• Operational Excellence: Ensure compliance with health, safety, and sanitation regulations; maintain cleanliness and organization in all service areas.
• Event Coordination: Partner with event planners and banquet teams to execute seamless banqueting and conferencing services, from setup to service.
• Reporting & Analysis: Prepare daily, weekly, and monthly reports on revenue, expenses, and performance metrics for management review.

Qualifications & Requirements

• Experience: Minimum 3–5 years of hands-on Food & Beverage management experience in a hotel, resort, or upscale hospitality environment.
• Leadership: Proven ability to manage, motivate, and develop diverse teams.
• Operational Knowledge: Strong understanding of menu coordination, cost control, inventory management, and service standards.
• Financial Acumen: Experience with budgeting, P&L analysis, and revenue optimization.
• Communication: Excellent verbal and written communication skills in English; multilingual is a plus.
• Technology: Proficiency in property management systems (PMS), point-of-sale (POS) systems, and Microsoft Office Suite.
• Flexibility: Ability to work evenings, weekends, and holidays as required by operational needs.
• Certifications: Food safety certification (e.g., ServSafe, HACCP) is preferred.

Skills & Competencies

• Strong problem-solving and decision-making abilities.
• Exceptional guest service orientation with keen attention to detail.
• Ability to thrive in a fast-paced, high-pressure environment.
• Organizational and time management skills to handle multiple priorities.
• Collaborative mindset to work effectively with kitchen, events, and front-of-house teams.

Why Join Us?

We offer a dynamic work environment with opportunities for professional growth, competitive compensation, and the chance to be part of a dedicated hospitality team committed to excellence.