Job Description: Food & Beverage (F&B) Manager – Hotels

Job Title: Food & Beverage Manager
Department: Food & Beverage / Hotel Operations
Industry: Hospitality / Hotels
Reports To: Hotel Manager / Director of Operations
Location: [Insert Location]

Job Summary

The Food & Beverage (F&B) Manager is responsible for overseeing all food and beverage operations within the hotel, ensuring exceptional guest experiences, high service standards, operational efficiency, and profitability. The role manages restaurants, bars, lounges, banquet operations, room service, and other F&B outlets, depending on the hotel's facilities.

The F&B Manager leads and develops service teams, controls operating costs, ensures compliance with food safety and hygiene standards, and works closely with the Executive Chef, Sales, Events, Procurement, and other hotel departments to maximize revenue and maintain the hotel's brand standards.

Key Responsibilities

1. Food & Beverage Operations

• Oversee daily operations across hotel restaurants, bars, lounges, banqueting, room service, and other F&B outlets.
• Ensure consistent service quality and compliance with hotel operating procedures and brand standards.
• Monitor outlet opening and closing procedures, staffing levels, service flow, and operational readiness.
• Coordinate with the Executive Chef and kitchen teams to ensure smooth food production and service delivery.
• Develop and implement operational procedures to improve efficiency and guest satisfaction.
• Ensure appropriate stock availability, equipment maintenance, and readiness of all F&B facilities.

2. Guest Experience & Service Quality

• Maintain high standards of hospitality, presentation, and customer service.
• Monitor guest feedback, online reviews, complaints, and satisfaction scores.
• Resolve guest complaints professionally and implement corrective actions to prevent recurrence.
• Conduct regular outlet inspections to ensure service standards and presentation requirements are met.
• Develop initiatives to improve guest loyalty, repeat business, and the overall dining experience.
• Ensure that special requests, VIP arrangements, and guest preferences are handled appropriately.

3. Financial Management & Cost Control

• Prepare and manage F&B budgets, forecasts, and operating plans.
• Monitor revenue, profitability, labor costs, food costs, beverage costs, and other operating expenses.
• Analyze outlet performance and implement strategies to achieve revenue and profitability targets.
• Control food and beverage inventory, portioning, wastage, breakage, and stock discrepancies.
• Coordinate with Finance and Cost Control teams on menu costing, inventory reconciliation, and financial reporting.
• Review sales reports, average spend, outlet performance, and departmental profit margins.
• Support menu pricing strategies, promotions, and upselling initiatives.

4. Team Leadership & Staff Development

• Recruit, train, supervise, and evaluate F&B supervisors, restaurant managers, waitstaff, bartenders, and other service employees.
• Prepare staffing plans, duty rosters, shift schedules, and leave arrangements.
• Conduct performance reviews and identify training and development needs.
• Coach team members on service excellence, product knowledge, upselling, and guest engagement.
• Promote teamwork, accountability, discipline, and a positive working environment.
• Ensure adequate staffing levels during peak periods, special events, and high hotel occupancy.

5. Food Safety, Hygiene & Compliance

• Ensure compliance with applicable food safety regulations, sanitation standards, and hotel hygiene procedures.
• Conduct regular inspections of restaurants, bars, storage areas, and service facilities.
• Coordinate with the Executive Chef and relevant teams to maintain food handling, storage, temperature control, and allergen management standards.
• Ensure compliance with health and safety procedures and relevant licensing requirements.
• Support internal and external audits and ensure timely closure of corrective actions.
• Maintain proper documentation for inspections, training, incidents, and compliance requirements.

6. Banquets, Events & Catering

• Oversee F&B service for conferences, weddings, corporate events, meetings, and private functions.
• Coordinate with the Sales and Events teams to plan menus, staffing, equipment, layouts, and service requirements.
• Ensure event orders and client requirements are accurately communicated to kitchen and service teams.
• Monitor event execution and resolve operational issues promptly.
• Review post-event feedback and financial performance to identify improvement opportunities.

7. Revenue Growth & Business Development

• Develop strategies to increase F&B revenue, outlet utilization, and average guest spending.
• Plan seasonal promotions, themed dining experiences, special menus, and beverage initiatives.
• Analyze market trends, guest preferences, competitor offerings, and customer feedback.
• Collaborate with Sales and Marketing to promote hotel restaurants, bars, and event facilities.
• Identify opportunities to improve outlet profitability and attract external customers.

8. Reporting & Interdepartmental Coordination

• Prepare regular operational, financial, and performance reports for hotel management.
• Conduct departmental meetings to review targets, service issues, and improvement plans.
• Coordinate with Housekeeping, Front Office, Engineering, Procurement, Finance, Security, and Human Resources.
• Monitor maintenance requirements and ensure timely resolution of equipment or facility issues.
• Participate in management meetings and contribute to the hotel's overall operational objectives.

Qualifications & Experience

• Bachelor's degree or diploma in Hospitality Management, Hotel Management, Food & Beverage Management, or a related field.
• 5–8 years of experience in food and beverage operations within the hotel industry, including at least 2–3 years in a supervisory or managerial position.
• Previous experience managing multiple F&B outlets in a hotel environment is preferred.
• Strong knowledge of restaurant operations, banqueting, room service, beverage service, and hospitality standards.
• Experience in budgeting, cost control, menu pricing, inventory management, and revenue optimization.
• Knowledge of food safety, hygiene, HACCP principles, and applicable regulatory requirements.
• Proficiency in hotel POS systems, inventory systems, and Microsoft Office; experience with hotel management systems is an advantage.
• Excellent leadership, communication, customer service, and problem-solving skills.
• Flexibility to work shifts, weekends, public holidays, and during major hotel events as required.