Job Description

F&B Manager
Department: Food & Beverage
Reports To: General Manager / Director of Operations
Supervises: All F&B Department Heads (Restaurant Managers, Bar Manager, Banquet Manager, Executive Chef)
Job Summary:
The Food & Beverage Manager is the strategic leader responsible for the entire F&B operation's profitability, guest satisfaction, and daily performance. This role oversees multiple outlets (restaurants, bars, room service, banquets) ensuring seamless integration, financial health, and adherence to the highest standards of quality and service.
Key Responsibilities:

• Financial Management: Develop and manage the annual F&B budget, including revenue forecasting and cost control (food, beverage, labor, supplies). Analyze P&L statements, implement pricing strategies, and drive profitability.
• Operational Leadership: Oversee all F&B outlets to ensure consistent, excellent service standards. Develop and implement SOPs. Handle major guest complaints and service recovery.
• Commercial Strategy: Create and execute promotional plans, menus, and events to increase revenue and market share. Analyze market trends and competitor activity.
• Team Development & HR: Recruit, train, motivate, and evaluate F&B department heads. Foster a culture of excellence, teamwork, and continuous improvement. Manage staffing levels and payroll.
• Quality & Compliance: Ensure all operations comply with health, safety, and sanitation regulations (HACCP). Maintain exceptional standards for food quality, presentation, and hygiene.
• Vendor & Inventory Management: Negotiate with suppliers, manage vendor relationships, and oversee inventory controls to minimize waste and ensure quality supply.

Qualifications & Skills:

• Bachelor's degree in Hospitality Management, Business Administration, or related field.
• Minimum 5-7 years of progressive F&B management experience in a high-volume hotel or restaurant group.
• Proven financial acumen with strong budgeting and cost-control skills.
• Exceptional leadership, communication, and interpersonal skills.
• In-depth knowledge of food, wine, and beverage trends.
• Proficiency in hospitality POS and inventory management systems (Micros, Opera, etc.).

Skills Required