What’s the job?
As the Food & Beverage Manager, you will oversee all dining and beverage operations to ensure exceptional quality, service, and standards that create memorable guest experiences. You’ll also ensure full compliance with all government regulations related to health, safety, and hygiene.
Your day- to- day
People
• Ensure all colleagues are well- trained and deliver service according to brand standards and compliance requirements.
• Coach and develop team members through regular feedback, training, and performance goals.
• Oversee daily operations, plan and assign tasks to ensure the right staffing levels at all times.
• Take appropriate HR- related actions when necessary to support team growth and engagement.
Guest Experience
• Work closely with Engineering to report and resolve maintenance issues promptly.
• Ensure all F&B equipment and facilities are well- maintained, clean, and ready for use.
• Oversee cleanliness and setup of restaurants, bars, and banquet areas in line with business needs.
• Achieve guest satisfaction and quality goals by addressing requests and handling complaints effectively.
Responsible Business
• Manage F&B marketing initiatives and participate in brand or property- wide promotions.
• Collaborate with the Executive Chef on menu design, concepts, and updates.
• Monitor competitor activity and industry trends to drive innovation and improvement.
• Maintain proper inventory control for all food, beverages, and supplies to minimize waste and ensure secure storage.
• Support other departments and handle ad- hoc duties when needed.
Financial
• Monitor financial performance and control costs related to food, beverages, and labor.
• Identify new sales opportunities and support catering to maximize revenue.
• Lead promotions that enhance guest experience and deliver strong value.
• Contribute to the preparation of the annual budget and departmental objectives.
• Ensure all financial and credit transactions are processed securely.
Accountabilities
This is the senior F&B leadership role in the hotel, overseeing one or more outlets, kitchens, and banquet operations . You may supervise managers, supervisors, and a large operational team.
