Job Description: The Food and Beverage Manager is responsible for overseeing and managing all aspects of the food and beverage operations within a restaurant, hotel, or hospitality establishment. They ensure the smooth and efficient running of the F&B department, maintaining high standards of service and customer satisfaction. The role involves planning, organizing, and coordinating all F&B activities, including menu development, inventory management, staff training, and financial performance. Responsibilities: Develop and implement F&B strategies and policies to achieve business objectives and enhance customer experience. Plan and manage the daily operations of the food and beverage outlets, ensuring compliance with health and safety regulations. Coordinate with the culinary team to design and update menus based on market trends, customer preferences, and profitability. Oversee the procurement and inventory management of F&B supplies, ensuring cost control and minimizing wastage. Recruit, train, and supervise F&B staff, providing guidance, performance evaluations, and professional development opportunities. Monitor and maintain the highest standards of service quality, ensuring guest satisfaction and addressing any complaints or issues. Collaborate with the marketing team to promote F&B outlets, develop promotional campaigns, and maximize revenue generation. Prepare and manage the F&B budget, including revenue forecasting, cost analysis, and financial reporting. Implement and maintain standard operating procedures (SOPs) for F&B operations, ensuring consistency and efficiency. Stay updated on industry trends, competitor analysis, and customer preferences to identify opportunities for improvement and innovation.
Job Requirement: Requirements: Bachelor's degree in hospitality management, culinary arts, or a related field. Proven experience as a Food and Beverage Manager or in a similar F&B leadership role. Strong knowledge of F&B operations, including menu planning, cost control, and quality management. Excellent leadership and people management skills to motivate and guide a diverse team. Exceptional communication and interpersonal skills to interact with staff, customers, and other stakeholders. Sound financial acumen and ability to analyze financial data, control costs, and achieve budgetary goals. Attention to detail, organizational skills, and ability to multitask in a fast-paced environment. Familiarity with relevant health and safety regulations and compliance standards. Proficiency in computer systems and F&B management software. Flexibility to work in shifts, weekends, and holidays as per operational requirements.
