Food & Beverage Manager

Position Overview The Food & Beverage Manager is responsible for leading all restaurant, bar, banquet, and in-room dining operations to ensure exceptional guest experiences and strong financial performance. This role oversees service standards, team leadership, cost control, and revenue growth while maintaining the highest levels of quality, hygiene, and guest satisfaction. The ideal candidate combines operational expertise with strong leadership skills and a passion for delivering refined, memorable dining experiences. Key Responsibilities Operational Leadership Oversee daily operations of all F&B outlets. Ensure consistent service standards across restaurants, bars, banquets, and room service. Monitor guest satisfaction and resolve concerns promptly and professionally. Conduct regular service audits and quality checks. Financial Management Prepare and manage departmental budgets. Monitor food and beverage cost percentages. Control labor costs and scheduling efficiency. Drive revenue through promotions, upselling, and strategic pricing. Analyze monthly financial reports and implement improvement plans. Team Leadership & Development Recruit, train, and mentor F&B team members. Conduct performance evaluations and coaching sessions. Build a motivated, service-oriented team culture. Ensure ongoing training in service standards, product knowledge, and hygiene practices. Menu & Concept Development Collaborate with the Executive Chef on menu design and pricing strategy. Evaluate market trends and introduce new concepts where appropriate. Ensure beverage programs are competitive and aligned with the hotels positioning. Compliance & Safety Ensure compliance with health, safety, and food hygiene regulations. Maintain cleanliness and sanitation standards across all outlets. Oversee licensing requirements related to alcohol service. Events & Banquets Work closely with Sales and Events teams to execute group functions and private events. Ensure seamless coordination between kitchen and service teams. Qualifications & Experience Bachelors degree in Hospitality Management or related field preferred. 5+ years of progressive Food & Beverage leadership experience in hotels or upscale restaurants. Strong financial acumen and cost control knowledge. Experience managing multiple outlets preferred. Key Competencies Leadership and team-building skills Strong operational management ability Guest-focused mindset Financial planning and analytical skills Excellent communication and interpersonal skills High standards for service quality and presentation Performance Indicators Guest satisfaction scores F&B revenue growth Food and beverage cost control Staff retention and engagement Compliance with hygiene and safety standards