Food & Beverage Manager – Hotel
Position Summary
The Food & Beverage Manager is responsible for overseeing the daily operations of all hotel food and beverage outlets, including restaurants, bars, banquets, room service, and other F&B facilities. The role ensures exceptional guest experiences, high service standards, effective cost control, and achievement of departmental revenue and profitability targets.
Key Responsibilities
- Manage the day-to-day operations of all food and beverage outlets and services.
- Lead, supervise, and motivate F&B supervisors, captains, servers, bartenders, and support staff.
- Ensure consistently high standards of food quality, beverage quality, service, cleanliness, and presentation.
- Develop and implement departmental operating procedures and service standards.
- Monitor guest satisfaction, respond to complaints professionally, and implement corrective actions.
- Prepare and manage F&B budgets, forecasts, and operational plans.
- Monitor revenues, food and beverage costs, labor costs, and departmental profitability.
- Control inventory, purchasing, receiving, storage, and stock levels to minimize waste and losses.
- Coordinate with the Executive Chef and kitchen team to maintain food quality, menu standards, and cost objectives.
- Oversee restaurant, bar, banquet, catering, and room-service operations as applicable.
- Plan and execute conferences, weddings, banquets, special events, and VIP functions.
- Develop promotions, packages, and initiatives to increase F&B revenue and guest engagement.
- Analyze sales performance and prepare regular operational and financial reports.
- Ensure compliance with hotel policies, food safety regulations, HACCP standards, health and safety requirements, and local legislation.
- Conduct regular inspections of outlets, kitchens, storage areas, equipment, and service areas.
- Recruit, train, coach, and evaluate F&B employees.
- Prepare staff schedules and ensure appropriate staffing levels according to business volume.
- Maintain effective communication with Front Office, Housekeeping, Sales & Marketing, Finance, Engineering, and other departments.
- Build strong relationships with guests, suppliers, event organizers, and other business partners.
- Monitor market trends and competitors and recommend new concepts, products, and service improvements.
- Ensure proper cash handling, billing procedures, and internal controls across F&B operations.
- Participate in management meetings and contribute to the overall achievement of hotel objectives.
Requirements
- Bachelor’s degree or diploma in Hotel Management, Hospitality Management, Business Administration, or a related field.
- Minimum 3–5 years of progressive experience in Food & Beverage operations, preferably within a hotel or upscale hospitality environment.
- Previous supervisory or managerial experience in restaurants, banquets, bars, or hotel F&B operations.
- Strong knowledge of food and beverage operations, cost control, budgeting, and inventory management.
- Excellent leadership, communication, interpersonal, and problem-solving skills.
- Strong understanding of guest service and hospitality standards.
- Good financial and analytical skills with the ability to interpret F&B performance reports.
- Knowledge of food safety, HACCP, health, and safety regulations.
- Proficiency in Microsoft Office and familiarity with hotel POS/PMS and F&B management systems.
- Fluency in English; additional languages are an advantage.
- Ability to work flexible hours, including evenings, weekends, and public holidays.
Key Competencies
- Leadership & team development
- Guest and customer service
- Revenue and profit optimization
- F&B cost control
- Budgeting and forecasting
- Inventory management
- Staff training and development
- Communication and negotiation
- Problem-solving and decision-making
- Quality and service excellence
- Commercial awareness
Key Performance Indicators (KPIs)
- F&B revenue achievement
- Gross operating profit and departmental profitability
- Food and beverage cost percentages
- Labor cost percentage
- Guest satisfaction scores
- Average check / average spend
- Outlet occupancy and table turnover
- Inventory variance and wastage
- Employee engagement and retention
- Compliance with quality, hygiene, and safety standards
