Food & Beverage Manager Hotel

Role Objective

Our client, a premium lodge, is seeking a Food & Beverage Operations Manager to oversee the day-to-day operations of all dining and beverage outlets. The role is responsible for ensuring exceptional service standards, operational efficiency, compliance with hygiene regulations, and outstanding guest experiences, while driving revenue growth and profitability.
Core Duties and Responsibilities

• Oversee and coordinate all food and beverage operations, including restaurants, bars, and events services 
• Develop and monitor departmental budgets, forecasts, and overall financial performance 
• Lead, supervise, and support the F&B team, including recruitment, training, and performance management 
• Support the development and continuous improvement of menus in line with guest preferences and market trends 
• Plan and manage events, banquets, and special functions, ensuring smooth execution 
• Monitor stock levels, control costs, and oversee procurement processes to ensure efficiency 
• Conduct regular team briefings and meetings to align staff and address operational issues 
• Develop and enforce standard operating procedures to ensure consistency and quality across all outlets 
• Serve as a key liaison for both individual and corporate clients 
• Ensure full compliance with health, safety, and hygiene standards, as well as internal policies 
• Collaborate with sales and marketing teams to promote F&B offerings and drive business growth 
• Review guest feedback and implement improvements to enhance service delivery 
• Maintain accurate operational records, reports, and documentation 
• Take a hands-on approach to daily operations to ensure service excellence 
• Perform any other duties as assigned by management

  Job Specifications and Qualifications

• Diploma or Bachelor's degree in hospitality management, Food and Service Management, Business, Culinary Arts, or a related field.
• At least 3 years of proven experience in a food and beverage management role, preferably in a luxury or business hotel.
• Demonstrated ability to implement and maintain high standards of hygiene, quality, and productivity
• Passion for culinary trends and a deep understanding of food and beverage service
• Experience in cost management, budget controls and revenue maximization
• Familiar with ERP, Hotel systems and MS Office software. 

Key Competencies

• Strong leadership and team management skills 
• High level of professionalism and integrity 
• Excellent communication and interpersonal skills 
• Strong attention to detail 
• Good organizational and planning abilities 
• Effective problem-solving and decision-making skills 
• Time management skills