F&B Manager

KSL Holdings Berhad; Klang City, Port Klang; On-site; MYR 90,000 - 150,000; Full time

Job summary

KSL Holdings Berhad is seeking a Food & Beverage Manager to oversee hotel F&B operations, including outlets, banquet services, and dining experiences. You will manage budgets, pricing strategies and cost control while leading a team to deliver high standards of service and guest satisfaction.

The role requires 3–5 years in F&B with at least 2 years in a managerial capacity, strong knowledge of hotel operations, and expertise in budgeting, costing, and revenue management.

Qualifications

• Diploma or Bachelor's Degree in Hospitality Management or equivalent.
• 3–5 years of F&B operations experience, with at least 2 years in a managerial role.
• Strong knowledge of hotel F&B operations and banquet management.
• Experience in budgeting, forecasting, revenue management and financial reporting.
• Excellent leadership, communication and problem-solving skills.
• Ability to manage multiple F&B operations in a fast-paced hotel setting.

Responsibilities

• Oversee daily operations of hotel restaurants, bars, cafés, room service and banquets.
• Ensure service quality, food safety, and hygiene across outlets.
• Prepare and monitor departmental budgets and expenses.
• Monitor food, beverage, and labour costs; maximise profitability.
• Lead, train and develop F&B team; manage staffing and scheduling.
• Collaborate with Executive Chef on menu planning and costing.
• Develop promotions and sales initiatives.

Skills

F&B operations management

Budgeting & forecasting

Cost control

Staff leadership

Menu planning

Inventory management

Vendor procurement

Education

Diploma in Hospitality Management

Bachelor's Degree in Hospitality Management

Tools

Microsoft Office

F&B POS systems

Hotel management software

Job description

Responsible for overseeing the overall Food & Beverage operations of the hotel, ensuring operational efficiency, excellent guest experience, quality service standards and strong financial performance. The role involves managing F&B outlets, banquet operations, manpower, cost control and revenue generation in accordance with hotel standards.

Key Responsibilities

F&B Operations Management

Oversee the daily operations of hotel restaurants, bars, cafés, room service and banquet functions.

Ensure smooth operations and compliance with hotel SOPs, service standard, food safety and hygiene requirements.

Monitor operational performance and ensure consistent service delivery across all F&B outlets.

Prepare and monitor departmental budgets, revenue forecasts and operating expenses.

Monitor food costs, beverage costs, labour costs and overall departmental profitability.

Implement effective cost-control measures to minimise wastage and maximise revenue.

Work closely with the Executive Chef on menu planning, food costing, pricing and menu development.

Develop F&B promotions, dining packages and sales initiatives to drive revenue.

Monitor market trends, guest preferences and business opportunities to enhance F&B performance.

Guest Experience & Service Quality

Maintain high standards of food quality, presentation, service and guest satisfaction.

Handle guest complaints and feedback professionally, ensuring timely resolution and service recovery.

Conduct regular inspections to ensure operational readiness and service consistency.

Inventory & Procurement Management

Oversee inventory control, stock monitoring, purchasing requirements and proper storage procedures.

Monitor stock usage, wastage and discrepancies while ensuring accurate inventory records.

Coordinate with the Procurement and Kitchen teams to ensure effective stock management.

Leadership & People Management

Lead, supervise and develop the F&B team, including outlet managers, supervisors and service staff.

Oversee manpower planning, staff scheduling, recruitment, training and performance evaluation.

Conduct regular briefings and training to improve service standards and operational efficiency.

Job Requirements

Diploma or Bachelor's Degree in Hospitality Management, Hotel Management, Food & Beverage Management or an equivalent qualification.

Minimum 3–5 years of relevant experience in Food & Beverage operations, with at least 2 years in a managerial capacity, preferably within a hotel environment.

Strong knowledge of hotel F&B operations, restaurant management and banquet functions.

Good understanding of menu planning, food costing, inventory management and cost control.

Experience in budgeting, forecasting, revenue management and financial reporting.

Strong leadership, communication, interpersonal and problem-solving skills.

Ability to manage multiple F&B operations and work effectively in a fast-paced hotel environment.

Proficient in Microsoft Office and familiar with F&B POS and hotel management systems.

KSL Holdings Bhd, a leading property player in Johor for over 30 years, aims to be one of Malaysia's top 10 property developers. Expanding its operations into the Klang Valley and the Iskandar Region, the company focuses on property development, management, and investment. Known for innovative, high-quality designs, KSL Holdings is committed to creating luxury urban living spaces that enhance lifestyles. Led by a team of experts, KSL Holdings delivers unique property developments that meet the needs of today’s discerning market.

KSL Holdings Bhd, a leading property player in Johor for over 30 years, aims to be one of Malaysia's top 10 property developers. Expanding its operations into the Klang Valley and the Iskandar Region, the company focuses on property development, management, and investment. Known for innovative, high-quality designs, KSL Holdings is committed to creating luxury urban living spaces that enhance lifestyles. Led by a team of experts, KSL Holdings delivers unique property developments that meet the needs of today’s discerning market.

What can I earn as a Food and Beverage Manager