Food & Beverage Manager

Role Overview

This position carries day-to-day responsibility for the food and beverage operation across the property's catering outlets, balancing guest-facing service standards with the commercial realities of running each venue to budget. The person in this role moves constantly between the floor, the kitchen pass and the back office — checking that plates leaving the pass meet specification, that service teams are staffed and briefed, and that labour, stock and purchasing costs stay inside agreed targets. Success here directly shapes how guests remember their stay, and how healthy the department's contribution to overall profitability remains.

Key Responsibilities

• Run the daily operation of every catering outlet, keeping service standards consistent across breakfast, lunch, dinner and function periods while holding each venue within its approved budget.
• Direct food production alongside the culinary team, confirming that portions, presentation, recipe adherence and timing meet the property's specifications before dishes reach guests.
• Lead, roster and develop food and beverage staff, including assigning sections, running pre-shift briefings, monitoring performance and addressing conduct or capability matters at the appropriate level.
• Manage cost control across the department — tracking food and beverage cost percentages, reviewing purchase orders and supplier invoices, minimising wastage and shrinkage, and reporting variances against budget.
• Protect profit margins by reviewing pricing, portion yields, upselling practices and outlet-level revenue opportunities in partnership with the wider management team.
• Uphold hygiene, health and safety, and liquor-licensing requirements across all outlets, maintaining records, preparing for inspections and correcting any breach promptly.
• Handle guest feedback and complaints at the point of service, resolving issues in a way that recovers the experience and feeds learning back into team training.
• Take on Duty Manager shifts as scheduled, assuming responsibility for the whole property during those periods, including security, emergency response and after-hours decision-making.

Requirements & Qualifications

• A degree or diploma in Food & Beverage Operations, hospitality management or a closely related discipline.
• Three to five years of supervisory or management experience in food and beverage, gained within a large hotel or resort environment with multiple outlets and high-volume covers.
• A demonstrated record of running outlets to budget, with working knowledge of cost of sales, labour scheduling and profit-and-loss reporting.
• Strong customer care instincts and genuine attention to detail — the ability to spot a shortfall in service, presentation or compliance before a guest does.
• Confidence leading and coaching sizeable, mixed-experience teams across shifts, including casual and seasonal staff.
• Practical proficiency with Micros Fidelio for point-of-sale and back-of-house transactions, plus Microsoft Office for reporting, rosters and correspondence.
• Working knowledge of food safety and hygiene systems and liquor-licensing obligations applicable to licensed premises.
• Availability to work a rotating schedule covering evenings, weekends and public holidays, as the operation demands.