Food & Beverage Manager

A. 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.

B. 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.

C. 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.

D. 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.

E. 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.

F. Staff Management & Development

• Lead, motivate and develop the F&B team.

• Prepare manpower requirements and duty rosters.

• Performance evaluation of F&B employees.

• Conduct regular training on service standards, food safety, hygiene, grooming and customer service.

• Set KPIs and performance standards for F&B employees.

• Build a positive, professional and service-oriented team culture.

G. Hygiene, Food Safety & Compliance

• Ensure strict compliance with food safety and hygiene standards.

• Maintain cleanliness of restaurants, kitchens, bars, banquet areas, stores and service areas.

• Ensure proper food handling, storage and temperature-control procedures.

• Coordinate with relevant departments regarding health, safety, fire and environmental requirements.

• Ensure compliance with applicable Bangladesh laws, regulatory requirements and resort policies.

• Conduct regular inspections and take immediate corrective action where required.

H. Banquet & Event Management

• Oversee F&B arrangements for conferences, weddings, corporate events and special functions.

• Coordinate menus, staffing, setup, service and billing for events.

• Work closely with Sales & Marketing to maximize banquet revenue.

• Ensure proper execution of VIP and high-profile events.

I. Procurement & Vendor Management

• Coordinate with Procurement, Stores and Finance for F&B purchasing.

• Evaluate product quality, price and supplier performance.

• Ensure purchasing is conducted according to approved specifications and company procedures.

• Maintain good professional relationships with approved suppliers.

• Report any quality, pricing or delivery issues to management.

J. Reporting & Administration

• Prepare daily, weekly and monthly F&B operational reports.

• Analyze revenue, covers, average check, food cost, beverage cost and profitability.

• Monitor departmental KPIs and submit performance reports to management.

• Maintain proper documentation and records.

• Attend management meetings and provide recommendations regarding F&B operations.