Food & Beverage Manager

Magma Hospitality Management Sdn Bhd; Kulai; On-site; MYR 70,000 - 100,000; Full time

Job summary

Magma Hospitality Management Sdn Bhd manages daily F&B operations across outlets in Kulai, ensuring exceptional guest experiences while maintaining high standards of cleanliness and service.

Lead and deploy the F&B service team, drive revenue, manage costs, and coordinate large events with cross-functional departments to meet budget targets and uphold halal and HACCP requirements.

Qualifications

• Bachelor’s Degree or Diploma in Hospitality Management, Hotel Management, Food & Beverage Management, or related field.
• Professional certification in Food Safety, HACCP, or Hospitality Management is an added advantage.
• Training or certification related to Halal Assurance or Halal Management is an advantage.
• Minimum 5–8 years of experience in Food & Beverage operations, preferably within the hotel industry.
• At least 3 years of experience in a managerial or supervisory leadership role.
• Experience managing restaurants, banquet operations, events, and large-scale functions.
• Strong experience in revenue management, cost control, and manpower planning.
• Knowledge of food safety, HACCP, hygiene, and halal requirements.
• Experience with hotel POS systems and Microsoft Office applications.

Responsibilities

• Plan, organize, and oversee the daily operations of all F&B outlets and services.
• Ensure smooth operations of restaurants, lounges, room service, banquets and other F&B facilities.
• Monitor service standards and guest experiences; conduct regular inspections.
• Maintain cleanliness, hygiene, presentation and service standards.
• Lead staffing deployment based on business needs and optimize labour costs.
• Collaborate with Chef and departments to control costs and wastage.
• Coordinate events, weddings, and banquets with Sales & Marketing.
• Develop revenue-generating campaigns and monitor budget performance.
• Ensure halal integrity and HACCP compliance across all outlets.

Skills

Revenue management

Cost control

Manpower planning

Education

Bachelor’s or Diploma in Hospitality Management

Food Safety/HACCP/Halal certifications

Halal Assurance certification

Tools

Hotel POS systems

Microsoft Office

Job description

Magma Hospitality Management Sdn Bhd – Kulai, Johor

Plan, organize, and oversee the daily operations of all Food & Beverage outlets and services.

Ensure smooth and efficient operations of restaurants, lounges, room service, banquet functions, and other F&B facilities.

Monitor service standards and ensure consistent delivery of excellent guest experiences.

Conduct regular operational inspections and take corrective action where necessary.

Ensure all outlets maintain cleanliness, hygiene, presentation, and service standards.

Manage staffing requirements and deployment based on business volume and operational needs.

Ensure high standards of customer service are consistently maintained across all F&B operations.

Monitor guest feedback and complaints and take immediate corrective action where necessary.

Engage with guests to obtain feedback and identify opportunities for service improvement.

Ensure service recovery is handled professionally and promptly.

Implement initiatives to enhance guest satisfaction and encourage repeat business.

Revenue & Business Performance

Ensure high standards of customer service are consistently maintained across all F&B operations.

Develop and implement strategies to increase F&B revenue and profitability.

Work closely with the Assistant Director of Sales & Marketing and Sales team to promote F&B products & promotions, weddings, and banquet packages.

Develop promotional campaigns, seasonal menus, special events, and revenue-generating activities.

Monitor sales performance and identify opportunities for upselling and cross-selling.

Analyse outlet performance and recommend strategies to improve revenue and profitability.

Participate in the preparation of the annual F&B budget and business plan.

Monitor Food Cost, Beverage Cost, and other departmental expenses.

Work closely with the Executive Chef, Director of Finance, and Purchasing Department to control costs and minimize wastage.

Monitor inventory levels, stock usage, and purchasing requirements.

Ensure proper control of operating supplies, equipment, breakages, and losses.

Review monthly Profit & Loss performance and take corrective action to achieve budget targets.

Ensure efficient manpower scheduling and productivity to optimize labour costs.

Ensure all F&B operations comply with the hotel's food safety, hygiene, and sanitation standards.

Ensure compliance with HACCP procedures and applicable food safety requirements.

Ensure food handlers maintain valid food handling training and comply with hygiene requirements.

Work closely with the Executive Chef and relevant departments to ensure halal requirements are consistently maintained.

Ensure halal integrity is maintained throughout food preparation, handling, storage, service, and transportation processes.

Ensure only approved ingredients and products are used in accordance with the hotel's halal requirements.

Immediately address and report any food safety, hygiene, or halal non-conformance and implement corrective actions.

Conduct regular inspections to ensure compliance with established SOPs and standards.

Lead, motivate, and develop the F&B service team.

Prepare manpower planning and duty rosters based on operational requirements.

Conduct regular departmental briefings and meetings.

Identify training needs and coordinate training programs to improve employee knowledge and service skills.

Conduct performance evaluations and provide coaching and guidance to team members.

Promote teamwork, discipline, professionalism, and a positive working environment.

Develop potential employees for succession planning and career advancement.

Oversee the planning and execution of banquets, training, weddings, and special events.

Work closely with the Sales & Marketing Department to ensure client requirements are clearly communicated and executed.

Review Banquet Event Orders (BEOs) and ensure operational readiness before events.

Coordinate with the Executive Chef, Banquet Manager, and other operational departments.

Ensure events are delivered according to agreed specifications and service standards.

Conduct post-event reviews and identify areas for improvement.

Quality Assurance & Standards

Establish and maintain F&B Standard Operating Procedures (SOPs).

Conduct regular outlet inspections and service audits.

Ensure proper mise-en-place, service procedures, and presentation standards are maintained.

Monitor the condition and maintenance of furniture, equipment, and operating assets.

Ensure corrective actions are taken promptly for operational deficiencies.

Purchasing & Inventory Management

Work closely with the Purchasing Manager to ensure timely availability of food, beverage, and operational supplies.

Monitor stock levels and prevent shortages or excessive inventory.

Ensure all purchases comply with approved specifications and quality standards.

Participate in stock takes and investigate significant variances.

Ensure proper storage, stock rotation, and inventory control practices are followed.

Healty, Safety & Compliance

Ensure compliance with hotel policies, occupational safety requirements, and applicable regulations.

Promote a safe working environment for employees and guests.

Ensure all accidents, incidents, and safety hazards are reported and addressed promptly.

Support internal and external audits and inspections.

QUALIFICATIONS & EXPERIENCE

Bachelor's Degree or Diploma in Hospitality Management, Hotel Management, Food & Beverage Management, or a related field.

Professional certification in Food Safety, HACCP, or Hospitality Management is an added advantage.

Training or certification related to Halal Assurance or Halal Management is an advantage.

Minimum 5–8 years of experience in Food & Beverage operations, preferably within the hotel industry.

At least 3 years of experience in a managerial or supervisory leadership role.

Experience managing restaurants, banquet operations, events, and large-scale functions.

Strong experience in revenue management, cost control, and manpower planning.

Knowledge of food safety, HACCP, hygiene, and halal requirements.

Experience with hotel POS systems and Microsoft Office applications.