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.