Hotel F&B Manager - Lead Ops & Guest Experience

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

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.