SUMMARY

The Food & Beverage Manager is responsible for managing the daily operations of the food and beverage department, ensuring high standards of service, quality, and guest satisfaction. This role involves overseeing all aspects of dining operations, including people management, menu development, inventory control, budgeting, and ensuring compliance with health and safety regulations.

The Food & Beverage Manager will ensure to deliver the following business objectives subject to the budget and annual targets: departmental revenue, departmental beverage & payroll cost, guest satisfaction score (OSAT), quality audit score (QA), employee engagement and departmental Health & Safety audit compliance.

KEY RESPONSIBILITIES

• Provides the strategic direction for F&B department.

• Oversee the day-to-day operations of the hotel’s restaurants, bars, room service, and banquet areas.

• Ensure compliance with SOPs and brand standards.

• Ensure all F&B outlets are delivering high-quality service and maintaining a pleasant dining environment.

• In conjunction with the Executive Head Chef, monitor and evaluate food and beverage offerings, ensuring menu items meet quality standards and are aligned with guest preferences.

• Recruit, onboard, train, and motivate F&B team.

• Create staff schedules and ensure proper staffing levels during peak hours and events.

• Conducting regular 1:1 meeting with the employees, the yearend performance reviews, and providing continuous feedback.

• Fostering a positive work environment for all team members.

• Lead by example to ensure outstanding guest service and professionalism.

• Takes responsibility for the F&B budgeting and forecasting process.

• Implement cost control measures to maximize profitability.

• Track revenue and analyze financial data to identify trends and opportunities for improvement.

• Implement strategies to increase sales, including promotions, menu changes, and events.

• Ensure accurate financial reporting and inventory control, including the management of stock levels, purchasing, and waste reduction.

• Collaborate with chefs and kitchen staff to create innovative and appealing menus for all outlets.

• Monitor food trends and customer preferences, making adjustments to the menu to stay competitive.

• Ensure that food and beverage offerings cater to diverse dietary requirements, including vegan, vegetarian, gluten-free, and other special diets.

• Ensure all F&B operations provide an exceptional guest experience, focusing on service quality, food presentation, and ambiance.

• Ensures that the F&B departments work effectively as one team to provide seamless service across the operation.

• Continuously looking to drive guest satisfaction (OSAT) by reviewing scores and comments, and action planning.

• Respond to guest feedback, inquiries, and complaints promptly, resolving any issues to maintain guest satisfaction.

• Work closely with the events team to ensure successful execution of banquets, conferences, and other special events, managing all aspects of F&B services.

• Ensure the F&B department complies with all local health and safety regulations.

• Implement and maintain high standards of cleanliness and hygiene in all F&B areas, including kitchen, dining, and storage areas.

• Conduct regular audits and inspections of F&B operations to ensure adherence to safety standards.

• Work with the marketing team to develop and promote F&B events, special offers, and seasonal menus.

• Develop partnerships with local suppliers, producers, and other stakeholders to enhance the hotel’s offerings.

• Organize and promote special events, such as wine tastings, theme nights, and seasonal parties, to increase foot traffic and revenue.

It is not the intent of this Job Description to cover all aspects of the position but to highlight the most important areas of responsibility.