Food and Beverage Operations Manager

Crowne Plaza Hotels & Resorts; Oman; On-site; USD 35,000 - 55,000; Full time

Job summary

Join a leading company as a Food and Beverage Operations Manager, where you'll oversee daily operations, ensure exceptional guest experiences, and manage financial performance. This role requires a Bachelor's degree in Hotel Management and at least four years of experience in the hospitality industry.

Qualifications

• Minimum 4 years of related experience, managerial experience preferred.
• Certifications as required by local government must be obtained.

Responsibilities

• Oversee daily F&B service operations across all outlets.
• Lead, train, and motivate F&B service staff.
• Manage financial performance and departmental expenses.

Skills

Leadership

Customer Service

Financial Analysis

Team Collaboration

Education

Bachelor’s degree in Hotel Management

Higher education qualification in culinary arts

Job description

Bachelor of Hotel Management (Hotel Management)

Nationality: Any Nationality

Vacancy: 1 Vacancy

Job Description

F&B Service Operations:

• Oversee daily F&B service operations across all outlets (restaurant, bar, room service, banquets, etc.)
• Ensure exceptional guest service standards and memorable experiences
• Implement and monitor SOPs for service excellence
• Lead, train, and motivate F&B service staff to meet performance targets
• Collaborate with sales & events teams for smooth banquet and event execution
• Work closely with outlet managers on menu development, seasonal promotions, signature dishes, and theme night concepts to drive guest engagement and revenue

Kitchen & Culinary Oversight:

• Supervise all kitchen operations, ensuring consistency, quality, and presentation of food
• Partner with the Chef on menu planning, food costing, and innovation
• Ensure full compliance with HACCP standards and all food safety regulations
• Oversee kitchen staff hiring, training, and performance management
• Monitor kitchen inventory, procurement, and stock rotation to minimize waste and control costs

People Management:

• Supervise all kitchen operations, ensuring consistency, quality, and presentation of food
• Partner with the Executive Chef on menu planning, food costing, and innovation
• Ensure full compliance with HACCP standards and all food safety regulations
• Oversee kitchen staff hiring, training, and performance management
• Monitor kitchen inventory, procurement, and stock rotation to minimize waste and control costs

Guest Experience:

• Ensure every guest interaction, whether in the restaurant, through room service, or at events, is consistently excellent
• Act as the main point of contact for VIPs, special occasions, and guest feedback
• Monitor guest satisfaction scores and online reviews to identify trends and areas for improvement
• Implement service recovery processes and train staff on personalized service and upselling
• Collaborate with marketing and guest relations to create unique F&B experiences that enhance the hotel’s brand

Financial Management:

• Assist in preparing the annual F&B budget and manage departmental expenses
• Monitor and manage F&B financial performance, including forecasting and reporting
• Drive revenue through creative promotions, menu innovation, and upselling strategies
• Identify new sales opportunities in collaboration with the catering and events team
• Ensure secure handling of credit and financial transactions

Additional Responsibilities:

• Foster collaboration between service and kitchen teams for efficient operations
• Ensure compliance with all health, safety, and licensing regulations

Qualifications Required

• Bachelor’s degree or higher education qualification in Hotel Management, culinary arts, or a related field
• 4+ years of related experience, including management experience
• Must obtain certifications or permits as required by local government

Company Industry

• Hotels
• Hospitality

Department / Functional Area

• Chefs
• F&B
• Front Desk

Keywords

• Food And Beverage Operations Manager

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