Food and Beverage Manager

Job SummaryThe F&B Manager oversees the daily operations of all food and beverage outlets in the resort, including restaurant, bar, room service, banquet, and events. This role ensures high-quality guest service, operational efficiency, profitability, and adherence to safety and hygiene standards. The F&B Manager also leads menu planning, team development, budgeting, and inventory control, aligning all efforts with the resort's brand standards.Key ResponsibilitiesOperations ManagementOversee the day-to-day operations of all F&B outlets including restaurants, coffee bar, room service, banquet, and events.Ensure smooth coordination between kitchen and service teams.Monitor service quality and ensure excellent guest experiences.Enforce compliance with food safety, sanitation, and hygiene standards (e.g., HACCP).Financial ManagementDevelop and manage department budgets, cost controls, and forecasting.Analyze financial reports and identify areas for improvement in profitability.Ensure proper inventory control and minimize wastage, pilferage, and spoilage.Optimize pricing and menu strategies based on performance and customer preferences.Guest ExperienceHandle guest feedback, complaints, and service recovery professionally.Drive initiatives that enhance overall guest satisfaction (e.g., themed dining nights, dining on the beach and promotions).Maintain high standards of cleanliness, ambiance, and customer service.Team Management & TrainingHire, train, motivate, and evaluate all F&B staff.Create schedules, delegate tasks, and ensure staffing levels match operational demands.Conduct regular team meetings and training on service standards, upselling, and compliance.Sales & MarketingCoordinate with Sales & Marketing to promote F&B services, packages, and events.Drive upselling initiatives and special F&B promotions.Engage with guests for feedback and loyalty programs.Sustainability & Cost EfficiencyImplement sustainable sourcing and waste management practices.Monitor utility and operational costs and introduce efficiency practices.Work EnvironmentDynamic resort settingFast-paced and guest-facingRequires flexible schedule, including weekends and holidaysQualificationsBachelor’s degree in Hospitality Management, Culinary Arts, or related field.Minimum 5 years of F&B management experience, preferably in a resort or hotel setting.Strong leadership, financial acumen, and people management skills.Excellent communication, problem-solving, and organizational skills.Knowledge of POS systems, inventory software, and MS Office Suite.HACCP or ServSafe certification preferred.