Food and Beverage Manager

About the Role

The Food and Beverage (F&B) Manager is accountable for overseeing all aspects of food and beverage services to guarantee exceptional guest experiences, efficient restaurant functioning, food quality, cleanliness, cost efficiency, team productivity, and accomplishment of business goals.

Key Responsibilities

• Manage daily restaurant operations, ensuring seamless service delivery and adherence to opening and closing protocols.
• Coordinate effectively with Front Office, Kitchen, Stewarding, Stores, and other departments to maintain operational harmony and compliance with company standard operating procedures.
• Maintain excellent guest service standards, address complaints with professionalism, and respond promptly to guest feedback to ensure a welcoming atmosphere.
• Lead and supervise F&B staff including Captains, Stewards, and Supervisors; prepare duty schedules, monitor attendance, grooming, punctuality, discipline, and performance; conduct briefings and provide training to foster development.
• Drive restaurant sales by achieving revenue targets, monitoring operational performance indicators such as daily sales and average bill values, and collaborating on promotional activities and special events.
• Control costs by overseeing food and beverage consumption, reducing waste, ensuring portion control, and managing complimentary items and discounts, working closely with Kitchen and Stores teams.
• Ensure compliance with food safety, hygiene, and sanitation standards through regular inspections and immediate resolution of any concerns.
• Monitor inventory levels to optimize stock usage, coordinate replenishment with Stores, maintain equipment and supplies, and minimize breakage or unnecessary use.
• Prepare daily operational reports tracking sales, expenses, manpower, wastage, guest feedback, and other key performance indicators while ensuring adherence to company policies and statutory regulations.

Performance Metrics

• Achievement of sales and revenue objectives
• Guest satisfaction and feedback scores
• Effective management of food and beverage costs
• Labor productivity metrics
• Reduction in wastage and breakage
• Maintaining service quality
• Staff attendance and disciplinary standards
• Adherence to hygiene and food safety requirements
• Meeting operational targets

Required Qualifications and Experience

• Degree or diploma in Hotel Management, Hospitality Management, or a related discipline.
• Between 5 and 8 years of experience in restaurant or hospitality operations with supervisory or managerial responsibilities.
• Experience managing high-volume restaurant settings is beneficial.

Skills and Competencies

• Strong leadership and team management capabilities
• Excellent communication and interpersonal skills
• In-depth knowledge of restaurant operational processes
• Customer-focused approach with problem-solving and decision-making skills
• Expertise in F&B cost control and inventory oversight
• Capacity to perform well under pressure and manage multiple tasks simultaneously
• Understanding of hygiene and food safety standards
• Basic computer proficiency and reporting skills

Working Conditions

• Flexibility to work shifts, including weekends and holidays
• Maintaining professional grooming, discipline, and conduct is mandatory
• Ability to thrive in a dynamic, fast-paced restaurant environment