F&B Manager

Fraser Place; Iskandar Puteri; On-site; MYR 167,000 - 234,000; Full time

Job summary

Fraser Place in Iskandar Puteri, Johor, Malaysia, seeks a seasoned F&B Manager to oversee all dining operations across restaurants, banquets, and in-room dining. You will drive revenue, maintain food quality, hygiene, and guest satisfaction while leading and developing the F&B team.

Responsibilities include planning budgets, coordinating with the Executive Chef and departments, and implementing innovative concepts to elevate the guest experience in a fast-paced hotel environment.

Qualifications

• Degree/Diploma in Hotel Management.
• At least 8 years minimum experience, with 3 years as an F&B Manager.
• Experience in supervising a team of staff.
• Computer literacy and knowledge of relevant software applications.
• Demonstrated success in budget preparation and control.

Responsibilities

• Plan, manage, and oversee all F&B operations across the property, including restaurants, banquets, and in-room dining.
• Monitor and control F&B costs, ensuring budgets and standards.
• Collaborate with Executive Chef and departments on revenue and cost plans.
• Develop and implement F&B concepts, promotions, and initiatives.
• Lead, motivate, coach, and develop the F&B team to deliver high standards.

Skills

Leadership

Budgeting

Restaurant operations

Training & development

Guest service

Education

Degree/Diploma in Hotel Management

Tools

Computer literacy

Job description

To manage and oversee all Food & Beverage operations, ensuring seamless and efficient service delivery across restaurants, banquets, and in-room dining. The role is responsible for maximizing revenue and profitability while maintaining high standards of food quality, service, hygiene, and guest satisfaction. It also involves leading and developing the F&B team to consistently deliver exceptional dining experiences that meet and exceed guests’ needs and expectations.

Duties and responsibilities

• Plan, manage, and oversee all Food & Beverage operations across the property, including restaurants, banquets, and in-room dining, to ensure efficient operations and consistently high levels of guest satisfaction.
• Monitor and control F&B costs, ensuring compliance with established budgets, cost-control procedures, and operational standards.
• Work closely with the Executive Chef and relevant departments in preparing and implementing F&B revenue and cost plans in line with the property’s business objectives.
• Develop and implement innovative F&B concepts, promotions, and initiatives that enhance the guest experience, drive revenue, and respond to changing guest preferences and market trends.
• Monitor outlet performance and take appropriate action to maximise revenue, profitability, productivity, and operational efficiency.
• Lead, motivate, coach, and develop the F&B team to achieve departmental objectives and deliver consistently high standards of service.
• Establish clear performance expectations and conduct regular performance reviews, providing constructive feedback and development opportunities to team members.
• Maintain strong communication and coordination with the Executive Chef, Front Office, Housekeeping, Sales & Marketing, and other departments to ensure seamless guest service.
• Monitor guest feedback, reviews, and complaints, ensuring timely resolution and using feedback to identify opportunities for continuous improvement.
• Ensure all F&B outlets operate in compliance with company policies, SOPs, statutory requirements, and relevant food safety and hygiene standards.
• Conduct regular inspections of F&B outlets to ensure cleanliness, presentation, service quality, equipment condition, and overall operational standards are maintained.
• Support the planning and execution of functions, events, and special occasions to ensure smooth operations and an exceptional guest experience.
• Prepare and review operational reports, including revenue, cost, productivity, and guest satisfaction results, and recommend corrective actions where necessary.
• Build a positive and collaborative team culture that encourages accountability, service excellence, continuous improvement, and a strong focus on guest satisfaction.
• Identify training needs and work with the HR team to develop and implement effective training programmes and materials for F&B employees.
• Ensure all F&B employees are adequately trained and consistently adhere to service standards, food safety, hygiene, and health and safety requirements.

Qualifications, experience and skills

• Degree/Diploma in Hotel Management.
• At least 8 years minimum experience, with 3 years as an F&B Manager and / or Assistant F&B Manager.
• Previous experience in managing or supervising a team of staff is required.
• Computer literacy is essential and knowledge of relevant software applications is required.
• Demonstrated success in budget preparation and control.