Food & Beverage (F&B) Manager

Our client in hospitality is hiring a Food & Beverage Manager, responsible for planning, organizing, directing, and controlling all F&B operations within the hotel to ensure exceptional guest experiences, operational excellence, and profitability. The role oversees restaurants, bars, room service, banqueting, and kitchen coordination, ensuring compliance with hotel standards, health and safety regulations, and brand expectations consistent with a 4-star hospitality environment.

Key Responsibilities

1. Operational Management

Oversee daily operations of all food and beverage outlets, including restaurant, bar, room service, and banqueting.

Ensure smooth coordination between front-of-house and kitchen teams.

Maintain high standards of service quality and guest satisfaction.

Monitor cleanliness, hygiene, and compliance with food safety regulations.

Develop and implement standard operating procedures (SOPs).

2. Financial & Budgetary Control

Prepare and manage annual F&B budgets.

Monitor revenue performance, cost of sales, and profitability.

Control food and beverage costs, minimize wastage, and manage inventory effectively.

Analyze financial reports and implement strategies to improve margins.

Oversee procurement in line with approved suppliers and hotel policies.

3. Guest Experience & Service Excellence

Ensure delivery of exceptional guest service aligned with 4-star service standards.

Handle guest feedback, complaints, and service recovery promptly and professionally.

Drive continuous improvement initiatives based on guest satisfaction data.

4. Team Leadership & Development

Recruit, train, supervise, and evaluate F&B staff.

Develop staff schedules and ensure optimal staffing levels.

Promote a culture of teamwork, accountability, and high performance.

Conduct regular training on service standards, hygiene, and product knowledge.

Mentor supervisors and outlet managers to build leadership capacity.

5. Menu Planning & Quality Control

Collaborate with the Executive Chef on menu development, pricing, and promotions.

Ensure consistency in food presentation, portioning, and quality.

Monitor beverage programs, including wine lists and bar profitability.

Introduce innovative offerings aligned with market trends and guest preferences.

6. Events & Banqueting Oversight

Oversee planning and execution of conferences, weddings, and special events.

Ensure flawless service delivery for all banquet functions.

Work closely with sales and events teams to maximize revenue opportunities.

7. Compliance & Risk Management

Ensure adherence to food safety, sanitation, and occupational health standards.

Maintain licensing requirements for food and alcohol service.

Implement safety and emergency procedures within the department.

Qualifications & Requirements

Bachelor’s Degree or Diploma in Hospitality Management, Hotel Management, or related field.

Minimum 5–7 years of progressive F&B experience, with at least 2–3 years in a managerial role within a 4-star or equivalent hotel.

Strong financial acumen and experience managing budgets.

In-depth knowledge of food safety and hygiene regulations.

Excellent leadership, communication, and interpersonal skills.

Proficiency in hotel management systems and POS systems.