Job Summary

• The Food & Beverage Manager oversees all hotel food and beverage operations to deliver exceptional guest experiences, ensure service quality, control costs, and drive profitability across restaurants, bars, banquets, and room service.

Key Responsibilities

• Manage daily operations of all hotel F&B outlets, including restaurants, bars, banqueting, and room service.
• Ensure high standards of food quality, service delivery, hygiene, and guest satisfaction.
• Lead, train, and supervise F&B teams to maintain professional service standards.
• Control food, beverage, and labor costs; manage budgets and financial performance.
• Coordinate with Executive Chef on menus, pricing, and promotions.
• Oversee inventory, purchasing, and supplier management.
• Ensure compliance with health, safety, and food hygiene regulations.
• Handle guest feedback and resolve service issues promptly.
• Support hotel events, conferences, and special functions.

Requirements

• Degree or diploma in Hospitality or Hotel Management.
• 5–10 years hotel F&B experience, including supervisory/management role.
• Strong leadership, customer service, and cost control skills.
• Good knowledge of hotel service standards and food safety practices.
• Ability to work flexible hours, including weekends and holidays.