Food & Beverage Manager

Job Summary The Food & Beverage Manager is responsible for planning, organizing, and supervising all food and beverage operations to ensure high standards of quality, service, and profitability. This role oversees restaurant, bar, banquet, and catering operations while maintaining excellent guest satisfaction and efficient cost control. Key Responsibilities • Manage daily operations of all food and beverage outlets including restaurants, bars, room service, and banquet services. • Ensure high standards of food quality, hygiene, and service are maintained at all times. • Develop and implement strategies to improve revenue, profitability, and guest satisfaction. • Monitor food and beverage costs, inventory levels, and purchasing processes. • Prepare budgets, forecasts, and financial reports related to F&B operations. • Recruit, train, supervise, and evaluate F&B staff to maintain strong team performance. • Coordinate with the Executive Chef and other departments to ensure smooth operations. • Ensure compliance with health, safety, and sanitation regulations. • Handle guest complaints and feedback professionally and promptly. • Plan and oversee special events, promotions, and catering services. Qualifications • Minimum 3–5 years of experience in food and beverage management in a hotel or restaurant environment. • Strong leadership and team management skills. • Excellent communication and customer service skills. • Knowledge of food safety regulations and quality standards. • Strong financial and analytical skills.

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