Food & Beverage Manager

Accor Hotels; Seminyak; On-site; IDR 503.355.000 - 755.034.000; Full time

Job summary

A leading hospitality organization in Seminyak, Bali is searching for a Food & Beverage Manager. The ideal candidate will oversee daily operations, implement SOPs, and ensure exceptional guest experiences. Candidates should have a Bachelor's degree in Hospitality Management and at least 3 years of relevant experience. Strong leadership, financial management, and guest engagement skills are essential.

Qualifications

• Minimum 3 years of progressive experience in Food & Beverage operations.
• Proven experience in managing budgets, controlling costs, and achieving revenue targets.
• English proficiency; additional languages are a plus.

Responsibilities

• Oversee daily operations of all food and beverage outlets.
• Prepare and manage the annual F&B budget.
• Maintain a strong presence in restaurants and events to engage with guests.

Skills

Leadership skills

Financial management

Guest engagement

Creative thinking

Education

Bachelor’s degree in Hospitality Management

Tools

F&B systems (POS, inventory software, MS Office)

Job description

Overview

Grand Seminyak Lifestyle Boutique Bali Resort is located in the heart of Bali's dynamic Seminyak. The resort is a gateway to an extraordinary escape, just a 30-minute drive from Ngurah Rai International Airport.

Nestled amidst verdant tropical gardens with expansive views of the Indian Ocean, Grand Seminyak embodies the boutique resort experience. Guests can unwind in artfully crafted suites, indulge in contemporary dining, rejuvenate by the shoreline infinity pool, and enjoy private balconies with horizon views.

Dive into Bali's vibrant tapestry. Engage with Seminyak’s eclectic boutique culture and nightlife, or explore inland to the island’s villages, terraced rice fields, and diverse arts. Serenity awaits along hidden coastal enclaves with the rhythm of waves and nature as a therapeutic retreat.

Operational Excellence

• Oversee daily operations of all food and beverage outlets, ensuring smooth service and exceptional guest experiences.
• Develop and implement SOPs to maintain consistent quality and service standards.
• Monitor all F&B activities to ensure compliance with hygiene, safety, and sanitation regulations.
• Collaborate with culinary and service teams to create seamless workflows and optimize operational efficiency.

Financial Performance and Cost Management

• Prepare and manage the annual F&B budget, including forecasting revenues, expenses, and profit margins.
• Monitor daily sales, labor costs, and inventory to maximize profitability without compromising quality.
• Negotiate and manage supplier contracts to ensure cost efficiency and quality control.
• Analyze financial reports and implement strategies to drive revenue growth and cost savings.

Guest Experience & Service Quality

• Maintain a strong presence in restaurants, bars, and events to engage with guests and address feedback in real time.
• Develop and implement guest engagement strategies to drive satisfaction and loyalty.
• Ensure menus and beverage lists are innovative, balanced, and aligned with guest preferences and market trends.

Team Leadership & Development

• Recruit, train, and mentor a high-performing F&B team, fostering a culture of accountability and excellence.
• Set clear performance objectives and provide regular feedback and coaching.
• Create training programs to enhance product knowledge, service skills, and leadership development.
• Ensure proper staffing levels for all outlets and events, aligning with business demands.

Menu Planning & Innovation

• Collaborate with the Executive Chef and mixology team to design menus that balance creativity, profitability, and guest appeal.
• Regularly review and refresh offerings to stay competitive and cater to evolving trends.
• Implement beverage strategies, including wine and cocktail programs, to enhance guest experience and drive sales.

Event & Banqueting Management

• Oversee planning and execution of all events, banquets, and special promotions.
• Coordinate closely with sales, marketing, and operational teams to ensure flawless delivery.
• Maintain strong relationships with corporate clients and event planners to secure repeat business.

Collaboration & Reporting

• Work closely with other department heads to support overall hotel operations and guest satisfaction initiatives.
• Provide regular reports on sales performance, guest feedback, and operational updates to the General Manager.
• Participate in management meetings and contribute to strategic planning for the hotel’s growth.

Qualifications

• Bachelor’s degree in Hospitality Management, Hotel/Restaurant Management, Business Administration, or related field. Diploma in hospitality or relevant vocational training can also be considered with strong experience.
• Minimum 3 years of progressive experience in Food & Beverage operations.
• Proven experience and track record in managing budgets, controlling costs, and achieving revenue targets.
• Up-to-date knowledge of culinary trends, beverage programs, and service standards.
• Proficiency in F&B systems (POS, inventory software, MS Office, etc.).
• English proficiency (additional languages are a plus).
• Professional certifications (HACCP, food safety, wine knowledge/sommelier courses) are an advantage.
• Strong leadership skills with the ability to motivate and develop a team.
• Open for Indonesian citizen only and preferably Bali domiciled.

Additional Information

• Competencies
• Creative & strategic thinker with a strong eye for detail.
• Strong leadership and interpersonal skills, capable of inspiring a team.
• Ability to multitask and manage multiple projects in a fast-paced environment.
• Self-motivated and goal-oriented with a proactive approach.