Food and Beverage Manager

1975 Avenue & Hotel; Johor Bahru; On-site; MYR 100,000 - 150,000; Full time

Job summary

A luxury hotel in Johor Bahru is seeking a Food & Beverage Manager to oversee all dining operations, ensuring exceptional guest experiences and adherence to brand standards. The ideal candidate will have 5–7 years of relevant experience in a supervisory role, strong leadership skills, and financial acumen to manage budgets and costs effectively. The role includes staff training, collaboration with culinary teams, and monitoring service quality to elevate guest satisfaction.

Qualifications

• 5–7 years of F&B experience, including 3 years in a supervisory/managerial role.
• Strong leadership and team management skills required.
• Financial acumen with experience in budgeting and cost control.

Responsibilities

• Oversee daily operations of restaurants, bars, and room service.
• Recruit and train F&B staff to maintain high service standards.
• Monitor guest satisfaction scores and implement improvements.

Skills

Leadership

Guest service

Communication

Interpersonal skills

Knowledge of wine and spirits

Education

Degree/Diploma in Hotel Management or Hospitality

Tools

POS systems

Inventory software

Microsoft Office Suite

Job description

Job Summary

The Food & Beverage Manager is responsible for overseeing the daily operations of all food and beverage outlets, including restaurants, bars, banquets, and room service. This role ensures the delivery of exceptional dining experiences, efficient service, and consistent adherence to brand standards. The F&B Manager leads and develops the F&B team, manages budgets and costs, and works closely with the culinary team to deliver innovative and profitable offerings.

Key Responsibilities

Operations Management:

• Oversee the day-to-day operations of restaurants, bars, lounges, banquets, and in-room dining.
• Ensure service standards, policies, and procedures are consistently applied across outlets.
• Collaborate with the Executive Chef on menu planning, food presentation, and promotions.
• Monitor F&B areas for cleanliness, ambiance, and compliance with hygiene standards.
• Plan and execute banquet functions, conferences, and special events.

Team Leadership & Training:

• Recruit, train, and supervise F&B supervisors, servers, bartenders, and banquet staff.
• Develop training programs on service etiquette, upselling techniques, and guest engagement.
• Foster a positive work culture and motivate staff to achieve performance goals.
• Conduct regular team meetings and performance reviews.

Guest Experience & Service Excellence:

• Engage with guests in dining areas to ensure satisfaction and handle feedback.
• Coordinate VIP dining arrangements and special requests.
• Implement guest service initiatives to elevate the dining experience.
• Monitor guest satisfaction scores and implement improvements where needed.

Financial & Administrative Responsibilities:

• Prepare and manage the F&B budget; monitor revenues and control costs.
• Analyze sales data to identify opportunities for upselling and revenue growth.
• Manage inventory of beverages, Chinaware, glassware, silver, and other F&B supplies.
• Ensure compliance with liquor licensing laws, health, and safety regulations.
• Prepare reports on departmental performance, sales, and guest feedback.

Required Skills and Qualifications:

• Degree/Diploma in Hotel Management, Hospitality, or Food & Beverage Management.
• 5–7 years of F&B experience, including at least 3 years in a supervisory/managerial role in a 4–5 star hotel or luxury restaurant.
• Strong leadership and team management skills.
• Excellent communication, interpersonal, and guest service skills.
• Knowledge of wine, spirits, mixology, and food pairing is an asset.
• Proficiency in POS systems, inventory software, and Microsoft Office Suite.
• Financial acumen with experience in budgeting, cost control, and revenue management.