F&B Operation Manager

Key Responsibilities

1. Operations Management

• Oversee daily operations of restaurants, bars, and catering services
• Ensure smooth service flow and adherence to company standards
• Monitor food quality, presentation, and service efficiency

2. Staff Management

• Recruit, train, and supervise F&B staff
• Schedule shifts and manage labor costs
• Conduct performance evaluations and provide coaching

3. Financial Management

• Develop and manage budgets
• Monitor sales, costs, and profitability (P&L)
• Control expenses including food cost, labor, and wastage
• Analyze financial reports and implement improvements

4. Customer Experience

• Ensure excellent guest service and handle complaints professionally
• Maintain high levels of customer satisfaction
• Implement service improvement initiatives

5. Inventory & Supply Chain

• Manage inventory levels and stock control
• Coordinate with suppliers and negotiate contracts
• Ensure proper storage and minimize waste

6. Compliance & Safety

• Ensure compliance with health, safety, and hygiene regulations
• Maintain food safety standards (e.g., HACCP)
• Conduct regular inspections and audits

7. Strategy & Growth

• Develop promotional activities and marketing strategies
• Identify opportunities to increase revenue
• Introduce new menus and concepts

Requirements

Education:

• Bachelor’s degree in Hospitality Management, Business Administration, or related field (preferred)

Experience:

• 5+ years in F&B operations, with at least 2 years in a managerial role

Skills:

• Strong leadership and team management
• Financial and analytical skills
• Excellent communication and interpersonal skills
• Problem-solving and decision-making ability
• Knowledge of F&B trends and customer service standards

Key Competencies

• Leadership & Team Building
• Customer Focus
• Financial Acumen
• Operational Excellence
• Attention to Detail
• Time Management

Work Location: In person