The Food & Beverage Manager is responsible for managing and overseeing the daily operations of all food and beverage outlets within the property, ensuring high service standards, operational efficiency, and strong financial performance. The role focuses on delivering exceptional guest experiences while maintaining quality, consistency, and compliance with the organization’s standards.

This position works closely with the culinary, operations, and management teams to ensure smooth service delivery, maximize guest satisfaction, and support revenue and profitability targets.

Key Responsibilities

Leadership & Operations

• Manage daily operations of all food and beverage outlets including restaurants, lounges, room service, and events.

• Supervise and support F&B supervisors and service teams to ensure smooth service operations.

• Maintain high standards of service, cleanliness, and hospitality across all outlets.

• Monitor guest satisfaction and handle guest feedback or service issues promptly.

Strategy & Business Support

• Assist in implementing strategies to improve revenue, service quality, and operational efficiency.

• Support the development of new menus, promotions, and service initiatives.

• Work closely with the Executive Chef on menu planning, pricing, and quality standards.

• Monitor market trends and guest preferences to support business growth.

Financial Management

• Assist in managing F&B budgets, forecasting, and cost control.

• Monitor outlet performance, sales, and operational efficiency.

• Support inventory control, purchasing processes, and supplier coordination.

• Ensure proper cost management and waste reduction.

Guest Experience & Service Excellence

• Ensure consistent service standards and high-quality food presentation.

• Build positive guest relationships and ensure personalized service.

• Support the delivery of memorable dining experiences aligned with the brand’s hospitality standards.

Compliance & Quality Control

• Ensure compliance with hygiene, health, and food safety regulations (HACCP).

• Maintain operational procedures and service standards across outlets.

• Monitor cleanliness, safety, and regulatory compliance.

Team Development

• Assist in recruiting, training, and developing F&B team members.

• Provide guidance and coaching to supervisors and service staff.

• Support performance management and encourage a culture of teamwork and service excellence.

Qualifications & Requirements

• Bachelor’s degree in Hospitality Management, Culinary Arts, or related field preferred.

• Minimum 5–7 years of experience in Food & Beverage operations, with 2–3 years in a supervisory or management role.

• Experience in hospitality, hotels, resorts, or high-end restaurants preferred.

• Strong leadership, organizational, and operational skills.

• Excellent communication and guest-service orientation.