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Reports: General Manager Job Summary The Food & Beverage Manager is responsible for planning, organizing, and directing all food and beverage operations to ensure exceptional guest experiences, operational efficiency, and profitability. The role oversees restaurant, bar, banquet, room service, and kitchen support operations while maintaining the highest standards of quality, hygiene, and customer service. Key Responsibilities Manage the day-to-day operations of all food and beverage outlets. Develop and implement strategies to increase revenue and profitability. Prepare and manage departmental budgets, forecasts, and cost controls. Monitor food, beverage, and labour costs to maximize efficiency. Ensure compliance with health, safety, sanitation, and food hygiene regulations. Recruit, train, supervise, and evaluate food and beverage staff. Maintain high standards of customer service and promptly resolve guest complaints. Oversee inventory management, purchasing, and supplier relationships. Coordinate menus, promotions, and special events with the Executive Chef and Sales team. Monitor service quality and ensure consistency in food and beverage standards. Analyze sales reports and key performance indicators to improve operational performance. Ensure company policies, procedures, and brand standards are consistently followed. Qualifications Bachelor’s Degree or Diploma in Hospitality Management, Hotel Management, Business Administration, or a related field. Professional certifications in food safety or hospitality management are an added advantage. Experience Minimum of 3–5 years’ experience in food and beverage operations, with at least 2 years in a supervisory or management role. Experience in hotels, restaurants, resorts, or hospitality establishments is preferred. Skills and Competencies Strong leadership and team management skills. Excellent communication and interpersonal abilities. Customer-focused with strong problem-solving skills. Financial management, budgeting, and cost-control expertise. Knowledge of food safety, sanitation, and hospitality regulations. Inventory and stock management skills. Strong organizational and time-management abilities. Proficiency in hospitality Point of Sale (POS) systems and Microsoft Office applications. Ability to work under pressure and manage multiple priorities. Key Performance Indicators (KPIs) Guest satisfaction scores. Food and beverage revenue growth. Gross profit and cost control performance. Labour cost management. Inventory accuracy and stock loss reduction. Compliance with health and safety standards. Employee engagement, retention, and training completion. Working Conditions Full-time position requiring flexibility to work evenings, weekends, and public holidays. Regular movement throughout dining outlets, kitchens, bars, and event spaces. Occasional lifting of supplies and extended periods of standing or walking may be required.
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