Food and Beverage Manager

Scope of Position:

 

The Food & Beverage Manager is responsible for leading and optimizing all food and beverage operations. This role ensures operational excellence, brand consistency, guest satisfaction, and financial performance across restaurants, bars, banqueting, and in-room dining.

The role combines strategic oversight with hands-on operational leadership, driving business results while developing high-performing teams and enhancing the guest experience. This role requires flexibility to manage and adapt to evolving business needs.

 

The job description may be updated in line with operational requirements.

 

 

RESPONSIBILITIES: 

• Oversee day-to-day F&B operations across all outlets. 

• Ensure compliance with brand standards, food safety regulations, and HACCP requirements. 

• Monitor service delivery to ensure consistent, high-quality guest experiences. 

• Optimize service flow, staffing, and operational efficiency across all outlets. 

• Conduct regular operational audits and implement continuous improvement initiatives. 

• Drive revenue growth, profitability, and cost control across all F&B operations. 

• Develop, manage, and monitor budgets, forecasts, and financial plans. 

• Track key KPIs such as cost of sales, labour productivity, and average check. 

• Analyse financial data to support decision-making and improve performance. 

• Ensure adherence to financial policies, controls, and reporting standards. 

• Drive a strong service culture aligned with brand values. 

• Monitor guest feedback and lead service improvement initiatives. 

• Resolve guest concerns promptly and ensure high satisfaction levels. 

• Ensure all guest touchpoints deliver exceptional and memorable experiences. 

• Lead, coach, and develop F&B teams. 

• Manage staffing, recruitment, onboarding, and succession planning. 

• Foster a culture of teamwork, engagement, and continuous improvement. 

• Conduct performance management, coaching, and employee development initiatives. 

• Support training programmes and capability building initiatives. 

• Contribute to business strategy, budgeting, and forecasting processes. 

• Develop and implement F&B business plans aligned with organisational goals. 

• Coordinate promotions, activations, and events. 

• Identify opportunities for innovation, process improvement, and sustainability. 

• Ensure compliance with all food safety, hygiene, and legal regulations. 

• Maintain adherence to corporate policies and operational procedures. 

• Implement and monitor health, safety, and sustainability standards. 

 

Key Competencies: 

• Leadership and team development 
• Financial and commercial acumen 
• Operational excellence 
• Customer service orientation 
• Communication and interpersonal skills 
• Problem-solving and decision-making 
• Planning and organisational skills 
• Adaptability and innovation 

 

 

Qualifications & Experience: 

• Diploma or Degree in Hospitality Management, Food & Beverage, or related field. 
• 5–7 years’ progressive experience in F&B operations, preferably in multi-unit or cluster environments. 
• Strong knowledge of restaurant, bar, banqueting, and room service operations. 
• Proven leadership experience managing diverse teams.