Main Purpose of the Role:

The Food & Beverage Manager is responsible for overseeing the overall operations of the F&B department, ensuring high-quality service standards, guest satisfaction, and profitability. The role requires strong leadership, operational excellence, and a passion for delivering exceptional dining experiences. The F&B Manager will collaborate with key stakeholders to develop innovative strategies, uphold service standards, and manage a dynamic team in alignment with company policies and sustainability initiatives.

Key Responsibilities:

• Assist HR and superiors in the selection, recruitment, and promotion of team members.
• Conduct performance appraisals and identify necessary training measures for team development.
• Develop and implement structured training programs in collaboration with HR.
• Identify departmental trainers, assign responsibilities, and conduct monthly meetings with trainers.
• Make recommendations on promotions and team member-related matters to superiors.
• Ensure discipline within the team and communicate any disciplinary concerns to HR.
• Act as a mentor and coach to enhance team performance and engagement.
• Oversee and ensure regular on-the-job training for continuous improvement.
• Manage duty rosters and ensure efficient workforce planning.
• Supervise and coordinate activities within the F&B department to maintain operational excellence.
• Ensure guest satisfaction by proactively addressing preferences and handling complaints efficiently.
• Foster a warm, professional, and welcoming atmosphere within the department.
• Establish and maintain strong guest relationships through regular interaction and feedback collection.
• Participate actively in eco-standard and sustainability initiatives set by the hotel.
• Develop and manage the annual operating budget, ensuring adherence and cost control.
• Implement cost management strategies while maintaining high service quality.
• Manage each F&B outlet as an independent profit center to optimize financial performance.
• Collaborate with the Executive Chef and GM/HM to create promotional strategies and special events.
• Ensure compliance with Quality Management System and Health & Safety regulations.
• Maintain high standards of cleanliness and housekeeping in all F&B outlets.
• Prepare, communicate, and monitor the implementation of the Kitchen Operations Plan.
• Ensure all F&B outlets operate efficiently and are in excellent running condition.

Candidate’s Profile:

• Diploma or Degree in Hospitality Management, F&B Management, or a related field.
• Minimum of 5 years of experience in a similar role within the hospitality industry.
• Strong knowledge of F&B operations, budget management, and cost control strategies.
• Excellent leadership, communication, and interpersonal skills.
• Proven ability to drive guest satisfaction and revenue growth.
• Ability to manage and develop a high-performing team.
• Strong problem-solving skills and ability to handle guest complaints effectively.
• Proficiency in MS Office and relevant F&B management software.