The Food & Beverage Manager oversees the daily operations of the hotel's restaurant and other food and beverage outlets, ensuring exceptional guest service, operational efficiency, profitability, and compliance with hotel standards and health regulations.
Key Responsibilities:
- Manage daily restaurant and F&B operations.
- Ensure high standards of food quality, service, and guest satisfaction.
- Supervise, train, schedule, and develop F&B team members.
- Control budgets, food and labor costs, inventory, and purchasing.
- Collaborate with the Executive Chef on menus and service delivery.
- Resolve guest concerns promptly and professionally.
- Ensure compliance with food safety, sanitation, and company policies.
- Support sales initiatives and maximize revenue opportunities.
Qualifications
- 3–5 years of F&B management experience in a full-service hotel or upscale restaurant.
- Strong leadership, communication, financial, and customer service skills.
- Knowledge of food safety regulations and restaurant operations.
- Knowledge of POS systems, including MICROS
Key Competencies
- Leadership
- Guest service
- Financial management
- Team development
- Problem-solving
- Organization and communication
