Food & Beverage Manager

As a Food & Beverage Manager, you are entrusted with the strategic oversight and operational management of both front and back-of-house food and beverage operations. Your role is pivotal in ensuring customer satisfaction and delivering high-quality service, all while surpassing financial objectives. This includes effective management of profit and quality across various food and beverage outlets, encompassing restaurants, catering, and banquet operations.

Key Job Responsibilities:

1. Develop and implement strategies to enhance overall guest experience and satisfaction.
2. Collaborate with culinary and kitchen team to create innovative and appealing menus.
3. Coordinate and execute special events, banquets, and catering functions.
4. Oversee inventory management, ensuring proper stock levels and minimizing waste.
5. Establish and maintain strong relationships with vendors and suppliers for quality sourcing.
6. Conduct regular market analysis to identify trends, competition, and opportunities for improvement.
7. Enforce health and safety regulations, including food safety and sanitation standards.
8. Implement cost control measures and monitor expenses to optimize departmental profitability.
9. Drive continuous improvement initiatives in service standards and operational efficiency.
10. Lead and participate in regular colleagues’ meetings to ensure effective communication and team cohesion.
11. Foster a positive and inclusive work environment, promoting high morale and engagement.
12. Coach, train, and manage the F&B colleagues.
13. Maintain high standards of food & beverage quality and guest service.
14. Achieve budgeted revenues and expenses while maximizing profitability in the food & beverage department.
15. Contribute to the profitability and guest satisfaction perception of other hotel departments.
16. Enhance guest satisfaction by improving the product through colleague development, job engineering, and quality image.
17. Ensure compliance with business operations and legal regulations.
18. Market the food & beverage outlets, develop and manage the implementation of menus, package deals, promotions, displays, decorations, and presentations within corporate guidelines to meet/exceed sales and financial goals.
19. Implement and manage all company programs to ensure compliance with standard operating procedures (SOPs).
20. Uphold environmental, health, and safety standards in alignment with organizational policies.
21. Adhere to the company’s environmental, health, and safety procedures and policies.