F&B Manager – Luxury, Multi‑Outlet Leader

Work Initiatives; Brisbane; On-site; AUD 120,000 - 180,000; Full time

Benefits offered by this job

Wellbeing initiatives

Hotel staff discounts

Complimentary stay package

Secure parking in Brisbane

Employee dining

Laundered uniforms

Job summary

Sofitel Brisbane Central is recruiting an experienced Food & Beverage Manager to lead day-to-day F&B operations across multiple outlets, ensuring superior guest experiences and strong financial results. You will guide, coach and develop the F&B team, partner with senior leadership and drive initiatives that enhance profitability and brand standards.

The role requires 4–5 years in luxury hotel F&B, with at least 2 years in a senior leadership position, and a focus on cost control, revenue growth

Qualifications

• 4–5 years' progressive Food and Beverage experience in a luxury hotel or high-volume, multi-outlet environment.
• At least 2 years in a senior leadership role, with proven revenue growth and profitability.
• Proven experience leading, coaching and developing outlet managers and F&B teams to achieve excellence.
• Strong financial and analytical capabilities, including P&L management, budgeting and forecasting.
• Sound understanding of menu engineering and labour/productivity management strategies.
• Excellent communication and stakeholder management skills, with the ability to collaborate effectively across multiple departments.
• Responsible Service of Alcohol certificate and Food Handler certificate (or willingness to obtain).
• Tertiary qualification in Hospitality Management, Business or a related field is preferred and would be advantageous

Responsibilities

• Oversee day-to-day operations of Sofitel Brisbane Central’s food and beverage outlets, ensuring exceptional guest service, smooth operations and strong financial performance.
• Lead and support the F&B team, maintain Sofitel service standards, manage staffing and training, and work closely with other departments to deliver a premium guest experience.
• Partner with the Director of Food and Beverage to develop and execute strategic initiatives that drive commercial success across all F&B outlets (Bistro Suzette, Cuvee, Privé, In Room Dining and Minibar).
• Own outlet performance accountability against revenue, cost and profitability targets, implementing corrective actions and cost-saving opportunities to achieve financial objectives.
• Monitor and analyse KPIs including revenue, labour costs, food costs and gross profit margins, conducting regular outlet visits and quality audits to ensure operational standards.
• Lead the training, coaching and development of Outlet Managers and their teams, conducting performance reviews and providing constructive feedback to foster a culture of excellence.
• Manage P&L responsibilities for assigned outlets, including budgeting, forecasting and variance analysis.
• Implement menu engineering strategies to optimise profitability whilst maintaining brand standards and guest satisfaction.
• Drive productivity and efficiency across the F&B team through effective labour scheduling, task management and process optimisation.
• Ensure consistent delivery of exceptional, brand‑aligned guest experiences across all outlets.
• Substitute for the Director of Food and Beverage as required, providing strategic leadership and decision‑making authority.
• Collaborate with other departments (Operations, Marketing, Finance) to align F&B initiatives with overall hotel objectives.
• Maintain compliance with health, safety and food handling regulations across all outlets.

Skills

Financial analysis

P&L management

Budgeting and forecasting

Leadership

Communication

Stakeholder management

Menu engineering

Labour productivity management

Education

Hospitality management degree

Job description

Sofitel Brisbane Central is recruiting an experienced Food & Beverage Manager to lead day-to-day F&B operations across multiple outlets, ensuring superior guest experiences and strong financial results. You will guide, coach and develop the F&B team, partner with senior leadership and drive initiatives that enhance profitability and brand standards.

The role requires 4–5 years in luxury hotel F&B, with at least 2 years in a senior leadership position, and a focus on cost control, revenue growth