Job Description

An F&B Manager oversees the food and beverage operations within hotels, restaurants, cafes, or event venues. The role is responsible for managing staff, ensuring excellent customer service, maintaining quality standards, and maximizing profitability. They coordinate with kitchen teams, front-of-house staff, suppliers, and management to deliver a seamless dining experience.
Key Responsibilities:
Manage day-to-day operations of food and beverage outlets.
Supervise, train, and motivate F&B staff to maintain service standards.
Develop menus in collaboration with chefs, ensuring quality and cost control.
Monitor inventory, order supplies, and manage vendor relationships.
Ensure compliance with health, safety, and hygiene standards.
Handle customer feedback and resolve complaints promptly.
Plan and execute special events, banquets, or promotions.
Prepare budgets, financial reports, and control expenses to meet targets.
Coordinate with other departments for smooth operations (e.g., housekeeping, front desk).
Stay updated on industry trends and implement improvements accordingly.
Qualifications:
Diploma or degree in Hospitality Management, Hotel Management, or related field.
Proven experience (3+ years) in food and beverage management or supervisory roles.
Knowledge of food safety regulations and quality standards.
Strong leadership, communication, and organizational skills.
Ability to manage budgets and control costs.
Customer-focused with problem-solving abilities.

Skills Required