F&B Manager

Pantiasa Sdn Bhd; Bintulu; On-site; MYR 60,000 - 90,000; Full time

Job summary

Pantiasa Sdn Bhd in Sarawak is seeking an experienced F&B Supervisor to oversee the overall supervision, planning, control and coordination of Food & Beverage activities within the department.

You will implement safety regulations, establish operation controls, and develop budgets and promotional plans to drive sales and profitability. The role requires leadership, cost awareness, and strong customer service skills.

Qualifications

• Diploma or Degree in Hotel Management, Hospitality Management, Food & Beverage Management, or a related field
• Minimum 3–5 years of experience in Food & Beverage operations, preferably in a hotel
• At least 2 years in a supervisory/managerial position
• Strong leadership and team management skills
• Good knowledge of F&B operations, service standards and SOPs
• Good understanding of food cost, beverage cost, inventory and wastage control
• Able to monitor sales, revenue and departmental budgets
• Good communication and customer service skills
• Strong problem-solving and decision-making abilities
• Good knowledge of food safety, hygiene and health & safety requirements

Responsibilities

• Responsible for overall supervision, planning, control and coordination of all activities of F&B personnel engaged in office administration and operation of the department.
• Implements and enforces safety regulations and house rules in F&B operations.
• Establishes control procedures in all operation aspects in accordance with the hotel policies.
• Develops and administers F&B budgets, action plans and promotional activities of the department; stimulates sales and profit, controls operating expenses.
• Involves Chef in planning of menus, deciding in pricing which is market-sensitive.
• Provides Management with information regarding client satisfaction and activities of competition; prepares monthly F&B reports.
• Uses all resources, labor, material and equipment effectively.
• Establishes short- and long-term plans and goals.
• Completes weekly inspection on overall outlets' appearance - the maintenance of all fixtures, fittings and operating equipment.
• Establishes par stock for operating supplies to ensure the smooth operation of the department.
• Initiates regular F&B meeting schedules that involves full participation.

Skills

Leadership

Team management

Communication

Problem solving

Food & beverage operations

SOPs

Cost control

Education

Diploma in Hotel Management

Degree in Hospitality Management

Job description

Responsible for overall supervision, planning, control and coordination of all activities of Food & Beverage personnel engaged in office administration and operation of the department.

Key responsibilities

Implements and enforces safety regulations and house rules in F & B operations

Establishes control procedures in all operation aspects in accordance with the Hotel policies

Develops and administers F&B budgets, action plans and promotional activities of the department; stimulates sales and profit, controls operating expenses

Involves Chef in planning of menus, deciding in pricing which is market-sensitive

Provides Management with information regarding client satisfaction and activities of competition; Prepares monthly F&B reports

Uses all resources, labor, material and equipment effectively

Establishes short- and long-term plans and goals

Completes weekly inspection on overall outlets' appearance - the maintenance of all fixtures, fittings and operating equipment

Establishes par stock for operating supplies to ensure the smooth operation of the department

Initiates regular F&B meeting schedules that involves full participation

About you

Diploma or Degree in Hotel Management, Hospitality Management, Food & Beverage Management, or a related field

Minimum 3–5 years of experience in Food & Beverage operations, preferably in a hotel

At least 2 years in a supervisory/managerial position

Strong leadership and team management skills

Good knowledge of F&B operations, service standards and SOPs

Good understanding of food cost, beverage cost, inventory and wastage control

Able to monitor sales, revenue and departmental budgets

Good communication and customer service skills

Strong problem-solving and decision-making abilities

Good knowledge of food safety, hygiene and health & safety requirements