The F&B Manager is responsible for overseeing all aspects of our food and beverage operations, including restaurant, bar, and event services. The ideal candidate will be a passionate, results-oriented leader with a proven track record of managing successful F&B operations. They will be responsible for driving revenue, maintaining high levels of guest satisfaction, and developing a positive and productive work environment.

QUALIFICATIONS:

• Proven experience as an F&B Manager or similar role in a high-volume, quality establishment.
• Strong knowledge of F&B operations, including front-of-house, kitchen, and bar management.
• Excellent leadership, communication, and interpersonal skills.
• Demonstrated financial acumen, including budgeting, forecasting, and P&L management.
• Exceptional problem-solving and decision-making abilities.
• Ability to work a flexible schedule, including evenings, weekends, and holidays.
• A bachelor’s degree in Hospitality Management, Business Administration, or a related field is preferred.

• Operational Management:
• Oversee the daily operations of all F&B outlets.
• Develop and implement operational policies and procedures to ensure efficiency and quality.
• Monitor and manage inventory, ordering, and stock control.
• Ensure compliance with all health, safety, and hygiene regulations.
• Maintain high standards of cleanliness and organization.
• Financial Management:
• Develop and manage budgets, control costs, and analyze financial reports.
• Implement strategies to increase revenue and profitability.
• Manage payroll and scheduling to optimize labor costs.
• Team Leadership and Development:
• Recruit, train, and mentor a team of F&B professionals.
• Conduct performance reviews and provide ongoing feedback and coaching.
• Foster a positive and collaborative work environment.
• Lead by example, promoting a culture of service excellence.
• Guest Relations:
• Ensure a high level of guest satisfaction by addressing feedback and resolving issues promptly.
• Develop and maintain strong relationships with guests and clients.
• Promote a guest-centric culture among all staff.
• Menu and Concept Development:
• Collaborate with the culinary team to develop innovative menus and concepts.
• Stay updated on industry trends and competitor offerings.
• Plan and execute special events, promotions, and new product launches.