Food and Beverage Manager

The Vikings Group; Cebu City; On-site; PHP 800,000 - 1,200,000; Full time

Job summary

The Vikings Group is seeking a seasoned Food and Beverage Manager to lead all F&B operations in Cebu City. You will direct restaurants, bars, banquets, and catering, ensuring top-tier guest experiences aligned with company standards.

You will supervise Restaurant Managers and teams, develop staffing plans, manage budgets, and drive initiatives to improve revenue and efficiency while maintaining compliance with HACCP and safety regulations.

Qualifications

• Bachelor’s degree in Hospitality Management or related field.
• Minimum 5–8 years in F&B operations with managerial experience.
• Experience overseeing multiple outlets in hotels/resorts is preferred.
• Strong knowledge of HACCP, sanitation, and food safety regulations.

Responsibilities

• Plan and oversee all F&B outlets including restaurants, bars, banquets, and catering.
• Lead and develop Restaurant Managers and staff, manage staffing and scheduling.
• Develop budgets, monitor costs, and maximize revenue and efficiency.
• Ensure exceptional guest service and address escalated issues promptly.
• Ensure compliance with food safety laws and company standards.

Skills

Operations management

Leadership

People management

Financial management

Guest experience

Quality assurance

Sales collaboration

Menu development

Education

Bachelor's degree in Hospitality Management

Tools

POS systems

Inventory management

Microsoft Office

Business reporting tools

Job description

Job Description

Job Summary

The Food and Beverage Manager is responsible for planning, directing, and overseeing all food and beverage operations to ensure exceptional guest experiences, operational excellence, and profitability. This role manages restaurant, bar, banquet, catering, and other food and beverage outlets while ensuring compliance with company standards, food safety regulations, and financial objectives. The Food and Beverage Manager provides leadership to department managers and employees, drives continuous improvement, and develops strategies to maximize revenue and operational efficiency.

Key Responsibilities

Operations Management

• Plan, organize, direct, and oversee the daily operations of all food and beverage outlets, including restaurants, bars, banquet facilities, room service (if applicable), and catering operations.
• Ensure all outlets consistently deliver high-quality food, beverages, and customer service in accordance with company standards.
• Develop and implement standard operating procedures (SOPs) to improve operational efficiency and service quality.
• Coordinate closely with the Executive Chef, Kitchen Management, and outlet managers to ensure seamless operations.
• Monitor staffing levels, service flow, outlet performance, and guest satisfaction.
• Ensure facilities, equipment, and dining areas are properly maintained and operational.

Leadership and People Management

• Lead, supervise, and develop Restaurant Managers, Dining Managers, Supervisors, and Food and Beverage employees.
• Recruit, train, coach, mentor, and evaluate department personnel.
• Conduct regular performance reviews and implement development plans.
• Foster a culture of teamwork, accountability, service excellence, and continuous improvement.
• Prepare staffing schedules and optimize labor utilization to meet operational demands.

Financial Management

• Develop and manage departmental budgets, forecasts, and financial plans.
• Monitor sales performance, food cost, beverage cost, labor cost, and operating expenses.
• Implement strategies to maximize revenue, profitability, and cost efficiency.
• Analyze financial reports, identify trends, and recommend corrective actions.
• Ensure accurate inventory management, purchasing controls, and stock accountability.
• Review pricing strategies, menu profitability, and promotional performance.

Guest Experience

• Ensure outstanding guest service and customer satisfaction across all food and beverage operations.
• Address and resolve escalated guest complaints and service issues promptly and professionally.
• Monitor guest feedback, online reviews, and customer satisfaction metrics to identify improvement opportunities.
• Promote a guest-centric culture focused on delivering memorable dining experiences.

Quality Assurance and Compliance

• Ensure compliance with food safety regulations, HACCP standards, sanitation requirements, and occupational health and safety policies.
• Conduct regular operational inspections and quality audits.
• Ensure all employees comply with grooming standards, service procedures, and company policies.
• Coordinate with regulatory agencies during inspections and ensure corrective actions are implemented when necessary.

Sales and Business Development

• Collaborate with the Sales and Marketing team to develop promotions, seasonal offerings, and revenue-generating initiatives.
• Support banquet, catering, corporate events, and special functions to maximize business opportunities.
• Monitor market trends, competitor activities, and guest preferences to recommend new products and services.
• Participate in menu development, pricing reviews, and concept enhancements with the Executive Chef.

Administrative Responsibilities

• Prepare operational reports, financial analyses, forecasts, and management presentations.
• Review purchasing requirements and approve requisitions within delegated authority.
• Maintain accurate records of inventories, sales, labor, and departmental performance.
• Lead departmental meetings and communicate company objectives, operational updates, and performance expectations.

Other Duties

• Serve as the senior leader for Food and Beverage operations during assigned shifts.
• Participate in strategic planning, business development initiatives, and company projects.
• Perform other duties assigned by the General Manager or Director of Operations.

Job Qualifications

Qualifications

• Bachelor's degree in Hospitality Management, Hotel and Restaurant Management, Business Administration, or a related field.
• Minimum of 5–8 years of progressive experience in food and beverage operations, including at least 3 years in a managerial role.
• Experience managing multiple food and beverage outlets in hotels, resorts, restaurants, or hospitality groups is highly preferred.
• Strong knowledge of restaurant operations, banquet operations, catering, beverage management, and customer service.
• Thorough understanding of food safety regulations, HACCP, sanitation, labor laws, and hospitality standards.
• Proficiency in POS systems, inventory management systems, Microsoft Office, and business reporting tools.