We are seeking an experienced and dynamic F&B Manager to oversee the overall Food & Beverage operations, ensuring excellent customer service, operational efficiency, profitability, and compliance with company standards. The ideal candidate will lead restaurant and service teams, manage daily operations, drive sales performance, and maintain high standards of food quality and guest satisfaction.
Key Responsibilities
Operational Management
Oversee daily Food & Beverage operations across restaurant, café, banquet, bar, or catering services.
Ensure smooth operational flow and excellent guest experience at all times.
Monitor food quality, hygiene, cleanliness, and service standards.
Develop and implement operational SOPs and service procedures.
Handle customer feedback, complaints, and service recovery professionally.
Team Leadership
Lead, coach, and supervise F&B supervisors, captains, chefs, and service staff.
Conduct staff scheduling, manpower planning, and performance evaluations.
Provide training and development programs to improve service quality and productivity.
Foster a positive and high-performance working culture.
Financial & Commercial Management
Manage departmental budget, revenue targets, and cost control initiatives.
Monitor food cost, beverage cost, labor cost, and inventory management.
Analyze sales performance and implement strategies to maximize profitability.
Work closely with marketing teams to develop promotions and customer engagement programs.
Inventory & Procurement
Control stock levels and ensure proper inventory management.
Coordinate with suppliers and purchasing teams to maintain product quality and availability.
Minimize wastage and optimize operational efficiency.
Compliance & Quality Assurance
Ensure compliance with health, safety, sanitation, and food handling regulations.
Maintain HACCP and hygiene standards in all operational areas.
Ensure compliance with company policies and local government regulations.
General Requirements
Education
Bachelor's degree in hospitality management, Hotel Management, Business Administration, or related field.
Experience
Minimum 5–8 years of experience in Food & Beverage operations.
Minimum 2–3 years in managerial or leadership role within hotel, restaurant, café, or hospitality industry.
Experience handling multi-outlet operations is an advantage.
Skills & Competencies
Strong leadership and people management skills.
Excellent communication and interpersonal abilities.
Strong understanding of restaurant operations, food safety, and customer service standards.
Good financial analysis and budgeting capability.
Ability to work under pressure in a fast-paced environment.
Strong problem-solving and decision-making skills.
Proficient in POS systems, Microsoft Office, and inventory management systems.
Preferred Qualifications
Experience in international hotel chains or premium dining concepts is preferred.
Certification in HACCP or Food Safety Management is an advantage.