JOB SUMMARY:

The Food & Beverage Manager is responsible for overseeing the daily operations of the hotel’s food and beverage department. This includes managing restaurants, bars, banquet, and room service functions, ensuring exceptional guest experiences, and maintaining profitability. The F&B Manager will lead and train staff, ensure compliance with health and safety regulations, and develop strategies to enhance service quality and revenue generation.

KEY REQUIREMENTS:

• Education: Bachelor’s degree in hospitality management, Business Administration, or a related field preferred.
• Experience: Minimum 5 years of experience in food and beverage management, preferably in a 5 Star hotel or upscale restaurant setting.
• Skills & Competencies:
• Strong leadership and team management skills
• Excellent financial acumen and budget management experience
• Strong knowledge of food safety and health regulations
• Exceptional customer service and problem-solving skills
• Ability to work under pressure and adapt to a fast-paced environment
• Proficiency in hospitality management software and Microsoft Office

• Operations Management: Oversee the smooth operation of all F&B outlets, ensuring efficient and high-quality service.
• Financial Management: Develop and manage budgets, control costs, and drive revenue growth. Monitor performance metrics such as food cost, labour cost, and overall profitability.
• Guest Satisfaction: Maintain high standards of customer service, handle guest complaints, and implement improvements based on feedback.
• Team Leadership: Train, mentor, and supervise F&B staff, fostering a positive and productive work environment.
• Menu Development: Collaborate with chefs and bartenders to curate appealing menus that align with market trends and guest preferences.
• Supplier & Inventory Management: Negotiate with vendors, manage stock levels, and ensure timely ordering of supplies.
• Compliance & Safety: Ensure adherence to health, safety, and hygiene regulations, as well as liquor licensing laws.
• Event Management: Coordinate and oversee special events, banquets, and catering services to enhance guest experiences and generate additional revenue.
• Marketing & Promotions: Work with the marketing team to develop promotions and campaigns to drive footfall and revenue.