Food and Beverage Manager

GOLDEN PRINCE HOTEL & SUITES; Cebu City; On-site; PHP 600,000 - 1,200,000; Full time

Job summary

GOLDEN PRINCE HOTEL & SUITES in Cebu City seeks an experienced Operational Manager to oversee all F&B outlets, including restaurants, bars, and room service. You will ensure service quality, manage inventory, and enforce health and safety regulations while leading a skilled F&B team.

You will also drive menu planning with the Executive Chef, monitor costs, and collaborate with marketing on promotions and events to enhance guest satisfaction and revenue.

Qualifications

• Experience managing F&B operations and staff in a hotel setting.
• Ability to hire, train and supervise restaurant, bar and room service teams.
• Proven budgeting and cost-control skills for profitable operations.
• Strong guest-service focus with ability to handle feedback professionally.
• Knowledge of health and safety standards in food and beverage.

Responsibilities

• Oversee daily operations of all F&B outlets including restaurants, bars and room service.
• Ensure F&B services meet quality, presentation and service standards.
• Monitor inventory and maintain appropriate levels of supplies.
• Enforce health and safety regulations and safe operation practices.
• Hire, train and manage F&B staff and create staff schedules.
• Plan menus with Executive Chef and monitor pricing and profitability.
• Collaborate with marketing for promotions and events.
• Coordinate with other departments to ensure seamless guest service.

Skills

Staff management

Budgeting & cost control

Guest service

Menu planning

Health & safety compliance

Cross-department collaboration

Marketing & promotions

Job description

• Operational Management:

  • Oversee the daily operations of all food and beverage outlets, including restaurants, bars, and room service, ensuring a smooth, efficient, and high-quality operation.

  • Ensure that all F&B services meet the hotel’s standards for quality, presentation, and service.

  • Monitor and maintain appropriate inventory levels of food, beverages, and other supplies.

  • Implement and enforce policies and procedures to ensure safe and efficient operations, including health and safety regulations.

• Staff Management and Training:

  • Hire, train, and manage F&B staff, including chefs, waitstaff, bartenders, and service personnel.

  • Develop and conduct training programs to improve service standards and employee skills.

  • Motivate and guide the team to achieve high levels of performance, professionalism, and guest satisfaction.

  • Create staff schedules and manage labor costs within budgeted parameters.

• Guest Experience and Service:

  • Ensure that all guests receive exceptional and personalized service.

  • Handle guest complaints and feedback in a timely and professional manner to ensure guest satisfaction.

  • Monitor guest preferences and implement new menu items, promotions, or events to enhance the overall guest dining experience.

• Menu Planning and Development:

  • Work closely with the Executive Chef and other relevant team members to plan, design, and update menus for various dining outlets.

  • Stay informed about food trends, seasonality, and guest preferences to recommend menu changes and new offerings.

  • Oversee pricing and cost control to maximize profitability while maintaining high-quality offerings.

• Budgeting and Cost Control:

  • Develop and manage the food and beverage budget, ensuring the operation stays within financial targets.

  • Monitor and control food and beverage costs, including waste management, portion control, and optimizing stock levels.

  • Analyze sales and financial reports to identify trends, challenges, and opportunities for improvement.

• Health and Safety Compliance:

  • Ensure all food and beverage operations comply with local health and safety regulations, including sanitation standards, food storage, and handling.

  • Monitor cleanliness and hygiene in all F&B areas, ensuring the safety of guests and staff.

  • Regularly inspect food quality and safety protocols and implement corrective actions when necessary.

• Marketing and Promotion:

  • Collaborate with the marketing team to promote food and beverage outlets through social media, special events, and promotions.

  • Develop strategies to increase guest satisfaction and drive sales in F&B outlets.

  • Plan and coordinate themed events, special dining offers, or seasonal promotions.

• Cross-Department Collaboration:

  • Work closely with other departments, such as housekeeping, front office, and sales, to ensure seamless coordination in guest service.

  • Collaborate with the events team to cater to meetings, conferences, and special functions held at the hotel.