Food & Beverage Manager

Organization- Hyatt Regency PhuketSummaryA Food and Beverage (F&B) Manager is a key leadership role responsible for the financial success, quality of service, and overall operation of all dining and beverage outlets within a hospitality establishment.Job SummaryFood and Beverage Manager Job DescriptionThe Food and Beverage Manager is responsible for the overall operation, performance, and strategic direction of all food and beverage services. This includes maximizing sales and profitability, ensuring exceptional guest experiences, maintaining quality control, and leading and developing the F&B team.Key ResponsibilitiesOperational Management:Oversee and manage the day-to-day operations of all F&B outlets (e.g., restaurant, bar, banquets, room service), ensuring smooth and efficient service flow.Establish and implement high standards of quality control for food preparation, service delivery, and facility cleanliness.Monitor service speed, presentation, and staff performance during peak service hours to ensure guest satisfaction.Implement and strictly enforce all health, safety, and sanitation regulations, including food handling and hygiene standards.Financial Planning & Control:Develop and manage the F&B budget, actively monitoring revenues, expenses, and profitability targets.Conduct regular financial analysis, including sales forecasting, cost control, and variance reporting, taking corrective action as necessary.Oversee inventory management for all food, beverage (including liquor), and supply items to minimize waste and optimize stock levels.Negotiate contracts and build strong working relationships with suppliers to secure high-quality products at competitive prices.Staff Leadership & Development:Recruit, hire, train, and manage the entire F&B team, including front-of-house and back-of-house service staff.Create and manage weekly staff schedules to meet operational needs while adhering to labor budget targets.Lead, motivate, and coach the team, setting performance goals, conducting evaluations, and fostering a positive, professional, and guest-focused culture.Establish and enforce departmental policies, procedures, and Standard Operating Procedures (SOPs).Guest Relations & Quality Assurance:Proactively interact with guests to gather feedback, ensure satisfaction, and build strong relationships.Efficiently and professionally handle all customer complaints and concerns to achieve swift and satisfactory resolution.Work collaboratively with the Executive Chef and culinary team on menu design, pricing, and promotional planning to drive sales and meet guest preferences.Plan and coordinate special events, banquets, and catering functions, ensuring successful execution.QualificationsProven experience as a Food and Beverage Manager, Restaurant Manager, or similar role (typically 3+ years).Strong working knowledge of food and beverage service, hospitality management principles, and industry best practices.In-depth understanding of financial management, budgeting, P&L statements, and inventory control (specifically food and liquor costing).Exceptional leadership, communication, and interpersonal skills with the ability to inspire and manage a diverse team.Proficiency in using Point-of-Sale (POS) systems and general restaurant management software.Bachelor's degree in Hospitality Management, Culinary Arts, or a related field is often preferred.Valid food handler and alcohol service certifications as required by local regulations.Flexibility to work varied shifts, including evenings, weekends, and holidays.