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 in Bali seeks a talented Food & Beverage Manager to lead operations and enhance guest dining experiences. The role demands a hands-on leader with a robust food operations background, excellent leadership skills, and creativity to inspire the team in a wellness-focused environment.

Qualifications

• 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.
• Strong leadership and multitasking skills.
• Excellent command of written and spoken English.
• Full knowledge of food and beverage terminology, application, operation, wine service, costs, menu development, and inventory control.
• Energetic and positive with a passion for delivering exceptional, culinary-driven guest experiences.

Responsibilities

• Supervise daily F&B operations across the restaurant, room service, and in-house events, ensuring proper staffing and service excellence.
• Lead the operational execution of Food & Beverage activities from planning to post-event follow-up.
• Conduct regular training based on team needs to equip members with product knowledge and service standards.
• Oversee recruitment processes, including interviewing and onboarding.
• Maintain guest service excellence from arrival to departure.
• Monitor compliance with service protocols and take corrective actions when standards are not met.

Skills

Leadership

Multitasking

Creativity

Food Safety Knowledge

Hygiene Compliance

Menu Development

Customer Service

Team Management

Education

Certification in Food Safety and HACCP

Job description

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 wellness-seeker customers.
• Excellent command of written and spoken English.
• Full knowledge of food and beverage terminology, application, operation, wine service, costs, menu development, and inventory control.
• 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 proper staffing, efficient management, and 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 product knowledge, service standards, and procedures.
• Oversee recruitment processes within the department, including interviewing, onboarding, HR administration, and structured training for new hires.
• Establish and maintain clear 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 recognizing contributions.
• Maintain guest service excellence from arrival to departure, ensuring 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.
• Prioritize guest satisfaction, proactively resolve complaints, and consistently place the guest at the center of service delivery.
• Promote a positive work environment that supports team engagement, morale, and productivity.
• Manage administrative responsibilities efficiently and report discrepancies promptly.
• Uphold professional communication standards, including telephone etiquette and interdepartmental 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 personalize 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.