Food & Beverage Operations Manager

Bali Jobs Recruitment; Provinsi Bali; On-site; IDR 100.000.000 - 200.000.000; Full time

Job summary

An eco-luxury wellness resort located in Bali seeks a talented Food & Beverage Operations Manager. This role requires a dynamic leader to manage operations, enhance guest satisfaction, and inspire a dedicated team. Ideal candidates will have extensive experience in high-end restaurant environments, strong leadership abilities, and an understanding of wellness catering. A passion for delivering exceptional culinary experiences is essential.

Qualifications

• Proven experience in 5* or upscale restaurant operations, ideally as F&B Manager.
• Strong background in food operations.
• Excellent command of written and spoken English.

Responsibilities

• Supervise daily F&B operations ensuring service excellence.
• Lead operational execution of Food & Beverage activities.
• Conduct regular training for team members.

Skills

Guest satisfaction focus

Leadership skills

Strong multitasking

Food safety knowledge

Creativity

Education

Certification in Food Safety and HACCP

Job description

About the job Food & Beverage Operations Manager

Our client, an eco-luxury wellness resort in Bali, is seeking a talented and dynamic Food & Beverage Manager.

As a Food and Beverage Manager, you will lead the overall Food & Beverage operations, drive guest satisfaction through exceptional dining experiences, and oversee event execution, including any other in-house culinary promotions.

This role requires a hands‑on leader with a strong background in food operations, creative thinking, and the ability to inspire and manage a dynamic team in a wellness‑focused environment.

Requirements:

• Proven experience in 5* or upscale restaurant operations, ideally as an F&B Manager, Assistant F&B Manager, or Senior Restaurant Manager with at least 3 years in a leadership capacity.
• Certification in Food Safety and HACCP.
• Knowledgeable with food and hygiene codes, policies and procedures.
• Strong leadership and multitasking skills.
• Have an intuitive sense of product and service quality, a passion for excellence and an understanding of the sophisticated needs of the wellness‑seeker customer.
• Excellent command of written and spoken English.
• Full knowledge of food and beverage terminology, application, operation, wine service, costs, menu development and controlling inventory.
• Strong creativity and passion for delivering exceptional, culinary-driven guest experiences.
  
• Energetic, hands‑on leader with a positive, enthusiastic attitude who can inspire the team and execute effectively.
• Deep understanding of menu planning, food quality, and guest satisfaction in both restaurant and event settings.

Key Responsibilities:

• Supervise daily F&B operations across the restaurant, room service, and in‑house events, ensuring each area is properly staffed, efficiently managed, and delivering consistent service excellence.
• Lead the operational execution of Food & Beverage activities from planning to post‑event follow‑up, ensuring a seamless guest experience.
  
• Conduct regular on‑the‑job and off‑the‑job training based on identified needs to equip team members with comprehensive product knowledge, service standards, and procedures.
  
• Oversee end‑to‑end recruitment processes within the department, including interviewing, onboarding, HR administration, and structured training for new hires.
  
• Establish and maintain clear, practical operational standards and procedures, and ensure effective communication across all team levels.
  
• Facilitate team meetings, pre‑shift briefings, and structured handovers to align team members on service requirements, guest profiles, and special events.
  
• Assign responsibilities clearly, monitor execution during service, and ensure smooth operations, especially during peak hours.
  
• Foster a high‑performance team culture by setting clear expectations, managing performance proactively, and recognising contributions.
  
• Maintain guest service excellence from arrival to departure, ensuring all interactions are prompt, courteous, and solution‑focused.
  
• Monitor compliance with service protocols, taking corrective action when standards are not met, including coaching and formal management processes.
  
• Oversee billing accuracy, cash handling, and float reconciliation, maintaining accountability for all financial transactions.
  
• Manage beverage procurement and stock levels, ensuring optimal inventory control and alignment with cost of sales targets.
  
• Ensure daily updates and use of the POS system for sales and stock tracking.
  
• Collaborate with the culinary team on menu development, pricing strategies, and feedback-driven improvements, and report regularly to senior management.
  
• Maintain optimal stock levels for equipment and operating supplies, ensuring readiness for all services.
  
• Prioritise guest satisfaction, proactively resolve complaints, and consistently place the guest at the centre of service delivery.
  
• Promote a positive work environment that supports team engagement, morale, and productivity.
  
• Manage administrative responsibilities efficiently and report any discrepancies promptly.
  
• Uphold professional communication standards, including telephone etiquette and inter‑departmental collaboration.
  
• Respond to internal conflicts or guest concerns with appropriate actions and timely communication with senior leadership.
  
• Gather, review, and act on guest feedback and internal performance data to improve service and operations.
  
• Build rapport with returning guests and personalise interactions to enhance guest loyalty.
  
• Identify sales opportunities and communicate them to the commercial team.
  
• Design and implement team incentives to encourage motivation and high performance.
  
• Lead assigned projects to completion, ensuring timelines and objectives are met.
  
• Monitor financial performance and contribute to required reporting processes.
  
• Support a safe and secure work environment by adhering to health, safety, and manual handling practices.
  
• Ensure compliance with confidentiality, financial handling procedures, and professional conduct standards.
  
• Maintain full adherence to all licensing and operational requirements related to food and beverage service.
  
• Regularly review and update team training, ensuring full compliance with service procedures and safety protocols.
  
• Contribute to continuous improvement by evaluating and refining operational processes, products, and service quality.
  
• Ensure cleanliness and maintenance of all service areas, with a focus on presentation and hygiene.
  
• Uphold personal grooming standards and professional appearance during working hours.
  
• Cultivate collaborative relationships across departments, supporting other teams when needed to ensure smooth hotel operations.