Food & Beverage Manager

About the role

The Food & Beverage Manager will lead daily operations across all F&B outlets, ensuring exceptional guest experiences and maintaining high standards of quality, safety, and profitability.

Key responsibilities

• Manage day‑to‑day operations of restaurants, bars, banquet, room service and catering.
• Develop and enforce service standards, operating procedures and quality‑assurance programs.
• Prepare and control departmental budgets, forecasts and financial performance.
• Monitor food, beverage, labour and operating costs to meet profitability targets.
• Collaborate with the Executive Chef on menus, promotions and seasonal offers.
• Ensure compliance with HACCP, sanitation, health and local regulatory requirements.
• Recruit, train, coach and evaluate managers, supervisors and team members.
• Oversee inventory, purchasing and supplier relationships to optimise stock control.
• Analyse sales reports, guest feedback and KPIs to drive continuous improvement.
• Coordinate with Sales, Marketing, Front Office, Housekeeping and Events teams for seamless guest experiences.

Required profile

• Minimum 3–6 years progressive Food & Beverage experience, with at least 3 years in a management role.
• Experience in luxury, upscale or international hotel brands is preferred.
• Fluency in English; additional languages are a plus.

Required skills

• Proficiency with POS systems.
• Experience using inventory management software.
• Strong command of Microsoft Office applications.
• Knowledge of HACCP or equivalent food‑safety regulations.