Food and Beverage Manager

Our client, a luxury beach resort located in the cosmopolitan hub of Bali island that attracts guests seeking both excitement and relaxation, is actively seeking a talented and dynamic Food & Beverage Manager to join their team.

They are currently seeking a Food and Beverage Manager to lead the overall Food & Beverage operations, drive guest satisfaction through exceptional dining experiences, and oversee event execution, including weddings and promotions. This role requires a hands-on leader with a strong food operations background, creative thinking, and the ability to inspire and manage a dynamic team in a high-volume environment.

Requirements:

• Proven experience in a large volume of restaurant manager roles, ideally as an F&B Manager, Assistant F&B Manager, or Senior Restaurant Manager with at least 3 years in a leadership capacity.
  
• Strong creativity and passion for delivering exceptional, culinary-driven guest experiences.
  
• Energetic, hands-on leader with a positive, enthusiastic attitude who can inspire the team and execute effectively.
  
• Demonstrated ability to maximise revenue through food promotions, events, and weddings.
  
• Experience in managing high-volume operations across multiple venues.
  
• Deep understanding of menu planning, food quality, and guest satisfaction in both restaurant and event settings.
  
• Open to candidates with event management experience, provided they have a solid background in food operations.
• A great fit for someone in an AFBM or Restaurant Manager role who is ready to take the next step in their career.
  

Key Responsibilities:

• Supervise daily F&B operations across restaurant, bar, room service, banqueting, and events, ensuring each area is properly staffed, efficiently managed, and delivering consistent service excellence.
• Lead the operational execution of events and bar functions from planning to post-event follow-up, ensuring a seamless guest experience.
  
• Conduct regular on-the-job and off-the-job training based on identified needs to equip team members with comprehensive product knowledge, service standards, and procedures.
  
• Oversee end-to-end recruitment processes within the department, including interviewing, onboarding, HR administration, and structured training for new hires.
  
• Establish and maintain clear, practical operational standards and procedures, and ensure effective communication across all team levels.
  
• Facilitate team meetings, pre-shift briefings, and structured handovers to align team members on service requirements, guest profiles, and special events.
  
• Assign responsibilities clearly, monitor execution during service, and ensure smooth operations, especially during peak hours.
  
• Foster a high-performance team culture by setting clear expectations, managing performance proactively, and recognizing contributions.
  
• Maintain guest service excellence from arrival to departure, ensuring all interactions are prompt, courteous, and solution-focused.
  
• Monitor compliance with service protocols, taking corrective action when standards are not met, including coaching and formal management processes.
  
• Oversee billing accuracy, cash handling, and float reconciliation, maintaining accountability for all financial transactions.
  
• Manage beverage procurement and stock levels, ensuring optimal inventory control and alignment with cost of sales targets.
  
• Ensure daily updates and use of the POS system for sales and stock tracking.
  
• Collaborate with the culinary team on menu development, pricing strategies, and feedback-driven improvements, and report regularly to senior management.
  
• Maintain optimal stock levels for equipment and operating supplies, ensuring readiness for all services.
  
• Prioritize guest satisfaction, proactively resolve complaints, and consistently place the guest at the center of service delivery.
  
• Promote a positive work environment that supports team engagement, morale, and productivity.
  
• Manage administrative responsibilities efficiently and report any discrepancies promptly.
  
• Uphold professional communication standards, including telephone etiquette and interdepartmental collaboration.
  
• Respond to internal conflicts or guest concerns with appropriate actions and timely communication with senior leadership.
  
• Gather, review, and act on guest feedback and internal performance data to improve service and operations.
  
• Build rapport with returning guests and personalize interactions to enhance guest loyalty.
  
• Identify sales opportunities and communicate them to the commercial team.
  
• Design and implement team incentives to encourage motivation and high performance.
  
• Lead assigned projects to completion, ensuring timelines and objectives are met.
  
• Monitor financial performance and contribute to required reporting processes.
  
• Support a safe and secure work environment by adhering to health, safety, and manual handling practices.
  
• Ensure compliance with confidentiality, financial handling procedures, and professional conduct standards.
  
• Maintain full adherence to all licensing and operational requirements related to food and beverage service.
  
• Regularly review and update team training, ensuring full compliance with service procedures and safety protocols.
  
• Contribute to continuous improvement by evaluating and refining operational processes, products, and service quality.
  
• Ensure cleanliness and maintenance of all service areas, with a focus on presentation and hygiene.
  
• Uphold personal grooming standards and professional appearance during working hours.
  
• Cultivate collaborative relationships across departments, supporting other teams when needed to ensure smooth hotel operations.