Food and Beverage Manager

The Food & Beverage Manager oversees all food and beverage operations within a hotel. The role combines strategic leadership, financial management, oversight of the guest experience, and team development.

Key Responsibilities:

·Assist the F&B Director in F&B pre-opening plan and F&B strategy aligned with the overall hotel’s goals and brand standards.

• Participate in menu engineering, concept review, and pricing strategy to ensure market competitiveness.
• Supervise the daily operations of all F&B outlets (restaurants, bars, café lounge, events, room service, etc.).
• Ensure consistent quality, presentation, and service across all outlets.
• Set operational standards, policies, and procedures for all departments under F&B.
• Coordinate with the Kitchen, Restaurant Managers, and Bar Manager to ensure smooth operations.
• Assist the F&B Director to monitor, and control the F&B budget (revenues, expenses, payroll, food cost, beverage cost).
• Develop and execute cost control measures to maximise profitability.
• Collaborate with the Executive Chef, F&B Director, Restaurant Manager and Bar Manager to design innovative, profitable menus aligned with market trends, guest preferences, and brand positioning.
• Collaborate with the Sales & Marketing team to promote F&B venues and events.
• Develop and oversee special promotions, holiday menus, and packages.
• Recruit, train, and mentor managers, supervisors. Conduct performance evaluations and create training programs to improve service and leadership skills.
• Foster a positive work environment that encourages teamwork and accountability.
• Ensure food safety, health and safety and licensing compliance

About You

• Minimum 3 years of progressive leadership experience in food and beverage operations
• Experience in hotel pre-opening projects is desirable
• Deep understanding of food production, service standards, beverage management and meeting and event operations.
• Strong ability to develop, interpret, and manage budgets, P&L statements, and cost control systems.
• Knowledge of menu design, pricing strategies, and product mix optimisation to maximise profitability
• Strong understanding of food safety, health & safety and licensing regulations
• Ability to implement upselling, dynamic pricing, and promotion strategies to drive the outlet’s revenue.
• Skilled in vendor management, purchasing and stock control with attention to sustainability
• Thinks long-term, aligns F&B goals with the hotel’s business plan, and identifies growth opportunities.
• Demonstrates strong decision-making, attention to details, and consistent quality control
• Coaches and mentors F&B management, fostering a culture of learning, accountability and empowerment.

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