F&B Manager

EVOLVELAND BHD.; Miri; On-site; MYR 100,000 - 150,000; Full time

Job summary

A prominent service provider in the hospitality sector is seeking a skilled professional for financial management and outlet operations in Miri, Malaysia. The candidate will oversee budgeting, analyze financial reports, and manage daily operations while ensuring high standards of service. Responsibilities include team supervision, guest relations, and compliance with hygiene regulations. A successful track record in team management and financial oversight is essential for this role, which offers opportunities for growth within the company.

Qualifications

• Experience in financial management and budgeting.
• Strong supervisory skills with the ability to lead a team.
• Proficient in managing food & beverage costs and productivity.

Responsibilities

• Plan and budget revenue and expenditures monthly.
• Supervise daily outlet operations and team tasks.
• Conduct staff training programs focusing on development needs.
• Ensure compliance with health, safety, and hygiene standards.
• Build good relationships with guests for personalized service.

Skills

Financial analysis

Team management

Cost control

Customer service

Communication

Job description

Financial Management

• Plan and budget outlets and review forecast on revenue and expenditure on a monthly basis.
• Analyze and submit month‑end reports and identify deviations from business plan goals.
• Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the outlet.
• Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Prepare & submit post‑mortem promotion report to F&B Manager upon completion of promotion.
• Implement and maintain control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet are in line with budget.

Outlets Operation

• Conduct departmental daily briefings to ensure that all pertinent information is well received by team members.
• Supervise team members to ensure that all tasks assigned/required in the outlets are carried out on time and according to instruction and departmental standards.
• Build a good relationship with guests or regular patrons. Try to remember individual patron names and their preferences to extend a personalized service.
• Handle guests’ complaints and comments tactfully and efficiently.
• Handle all administration work pertaining to cashier/bar operation requirement and company’s policies.
• Maintain department communication logbook and updated notice board.
• Check the supply of equipment/stock level and ensure that there is no shortage of items which have impact on the operation and guests.
• Check the outlets/back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations.
• Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features.
• Ensure that health, safety and security procedures are in place in the outlet.
• Attend all briefings, meetings and trainings as assigned by management.
• Collaborate with the Head Chef and the culinary team to ensure that all dishes comply with quality standards, dietary requirements, and halal guidelines if applicable.
• Monitor and control kitchen inventory, including ordering and receiving supplies.
• Minimize food wastage through effective inventory management practices.
• Enforce and maintain strict cleanliness and hygiene standards in the kitchen. Ensure compliance with food safety regulations and implement proper sanitation procedures.
• Implement cost‑saving measures without compromising food quality.

Team Management

• Interview, select and recruit outlet employees.
• Identify and develop team members with potential.
• Conduct performance review with the team.
• Constantly monitor team members’ appearance, attitude and degree of professionalism.
• Develop, conduct and maintain all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business.
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service.
• Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication.