Food & Beverage Manager

RMR INTERNATIONAL PRIVATE LIMITED; Dublin; On-site; EUR 60,000 - 90,000; Full time

Job summary

RMR INTERNATIONAL PRIVATE LIMITED is seeking an experienced Food & Beverage Manager to lead restaurant and catering operations, drive service standards and optimise profitability. The role requires strategic oversight of daily dining, takeaway and events, with a focus on guest satisfaction and cost control.

The successful candidate will manage budgets, pricing strategies, inventory, supplier relationships and team performance, while ensuring compliance with food safety regulations and delivering

Qualifications

• Diploma or Bachelor's degree in Hospitality Management or related field.
• Minimum 5 years of relevant experience in restaurant, hospitality or F&B operations with managerial responsibilities.
• Strong knowledge of restaurant operations, catering services and F&B management.
• Proven leadership, team management and operational planning abilities.
• Good understanding of budgeting, cost control, inventory management and financial reporting.
• Familiarity with local food safety, hygiene and workplace safety requirements.
• Excellent communication, interpersonal and customer service skills.
• Strong analytical, organisational and problem-solving abilities.
• Ability to manage multiple priorities and work under pressure.

Responsibilities

• Plan, organise and manage daily F&B operations across restaurant dining, takeaway, delivery and catering.
• Develop and implement operational policies, procedures and service standards to improve efficiency and productivity.
• Supervise restaurant supervisors, service personnel and F&B teams.
• Coordinate with the Head Chef and kitchen staff to ensure quality and timely service.
• Monitor costs, expenses, revenue and profitability.
• Prepare and manage departmental budgets, sales forecasts and expenditure.
• Develop menu pricing strategies in coordination with management.
• Ensure proper inventory management, stock control and procurement planning.
• Establish and maintain relationships with suppliers and catering providers.
• Plan manpower requirements, rosters and staff performance evaluations.
• Recruit, train, supervise and develop staff to uphold standards.
• Monitor customer satisfaction and address escalated complaints.
• Coordinate catering for corporate events and private functions.
• Drive promotional activities and sales improvement strategies.
• Ensure compliance with food safety and workplace safety requirements.
• Analyze sales performance and feedback to identify improvements.
• Implement cost-control measures to minimise waste and maximise resource use.
• Collaborate with finance and administration on billing and reporting.
• Identify new business opportunities to expand operations.
• Prepare weekly and monthly performance reports for senior management.

Skills

Leadership

Budgeting

Cost control

Team management

Customer service

Supplier relations

Operational planning

Food & Beverage knowledge

Education

Diploma or Bachelor's Degree in Hospitality Management

Business Administration or related discipline

Job description

Job Description

We are seeking an experienced and highly motivated Food & Beverage Manager to oversee restaurant and catering operations, manage food and beverage service standards, develop operational strategies and ensure efficient business performance. The successful candidate will be responsible for maintaining customer satisfaction, controlling operational costs and supporting business growth.

Job Scope & Responsibilities

1. Plan, organise and manage daily food and beverage operations, including restaurant dining, takeaway, delivery and catering services.

2. Develop and implement operational policies, procedures and service standards to improve efficiency and productivity.

3. Supervise restaurant supervisors, service personnel and food and beverage operational teams.

4. Coordinate with the Head Chef and kitchen personnel to ensure consistent food quality, timely preparation and efficient service delivery.

5. Monitor food and beverage costs, operational expenses, revenue performance and profitability.

6. Prepare and manage departmental budgets, sales forecasts and operational expenditure.

7. Develop menu pricing strategies in coordination with kitchen management and senior management.

8. Ensure proper inventory management, stock control and procurement planning for food and beverage operations.

9. Establish and maintain professional relationships with suppliers, vendors and catering service providers.

10. Plan manpower requirements, prepare employee duty rosters and oversee staff performance evaluations.

11. Recruit, train, supervise and develop food and beverage employees to maintain high operational standards.

12. Monitor customer satisfaction, handle escalated complaints and implement customer service improvement initiatives.

13. Coordinate catering arrangements for corporate events, private functions and special occasions.

14. Develop and execute restaurant promotional activities and food and beverage sales improvement strategies.

15. Ensure compliance with Singapore Food Agency (SFA) food safety regulations, hygiene requirements and applicable workplace safety standards.

16. Analyse restaurant sales performance, customer feedback and operational reports to identify areas for improvement.

17. Implement effective cost-control measures to minimise food wastage and optimise resource utilisation.

18. Coordinate with finance and administration departments on billing, purchasing, reporting and budget management.

19. Identify new business opportunities and recommend strategies to expand restaurant and catering operations.

20. Prepare weekly and monthly operational performance reports and present recommendations to senior management.

Job Requirements

1. Diploma or Bachelor's Degree in Hospitality Management, Food & Beverage Management, Business Administration or a related discipline preferred.

2. Minimum 5 years of relevant experience in restaurant, hospitality or food and beverage operations, preferably including managerial responsibilities.

3. Strong knowledge of restaurant operations, catering services and food and beverage management.

4. Proven leadership, team management and operational planning abilities.

5. Good understanding of budgeting, cost control, inventory management and financial reporting.

6. Familiarity with Singapore food safety, hygiene and workplace safety requirements.

7. Excellent communication, interpersonal and customer service skills.

8. Strong analytical, organisational and problem-solving abilities.

9. Ability to manage multiple operational priorities and work under pressure.

10. Willingness to work flexible schedules, including weekends and public holidays, according to operational requirements.