Food & Beverage Manager

Workplace Type

Full-time

Job ID: IJOB202662860

• F&B Operations
• Manage the day-to-day operations of all F&B outlets and services.
• Ensure consistently high standards of food quality, presentation, hygiene and service.
• Monitor restaurant, banquet, bar, room service and other F&B operations.
• Ensure proper opening, closing and operational procedures are followed.
• Coordinate with Front Office, Housekeeping, Kitchen, Engineering, Sales & Marketing and Finance departments.
• Ensure adequate staffing and smooth operation during peak periods, weekends and special events.
• Guest Service & Satisfaction
• Maintain five-star standards of guest service and hospitality.
• Handle guest complaints professionally and ensure prompt resolution.
• Monitor guest feedback, online reviews and satisfaction levels.
• Develop initiatives to improve guest experience and repeat business.
• Ensure proper grooming, etiquette and professional conduct of all F&B employees.
• Revenue & Profitability
• Achieve monthly and annual F&B revenue targets.
• Prepare and monitor F&B budgets, forecasts and business plans.
• Control food, beverage and operating costs.
• Monitor food cost percentage, beverage cost, payroll cost and departmental profitability.
• Identify opportunities to increase revenue through promotions, packages, events and upselling.
• Review menu pricing in coordination with management and finance.
• Food Cost & Inventory Control
• Maintain effective control over food, beverage and operating inventories.
• Monitor purchasing, receiving, storage and issuing procedures.
• Minimize wastage, spoilage, pilferage and unnecessary expenses.
• Conduct regular stock checks and coordinate with Stores and Finance.
• Ensure proper portion control and standardized recipes.
• Investigate significant variances in food and beverage costs.
• Menu & Product Development
• Work with the Executive Chef and management to develop and update menus.
• Introduce new food and beverage concepts based on guest preferences and market trends.
• Ensure appropriate menu engineering and pricing.
• Organize seasonal promotions, buffet concepts, theme nights and special dining events.
• Ensure consistency in food presentation and service standards.
• Staff Management & Development
• Lead, motivate and develop the F&B team.
• Prepare manpower requirements and duty rosters.