Job Description

1. Job Summary

The F&B Manager oversees the daily operations of all food and beverage departments, including restaurants, bars, room service, and banquets. Their primary goal is to maximize revenue and profitability while maintaining the highest standards of guest satisfaction and compliance with health and safety regulations.

2. Core Responsibilities

Operations & Service Excellence

Daily Management:

Oversee all F&B and day-to-day operations within budgeted guidelines.

Menu Engineering:

Collaborate with chefs to design innovative menus that reflect current culinary trends, dietary preferences, and seasonal availability.

Customer Experience:

Actively engage with guests to gather feedback and resolve complaints promptly. Ensure a "customer-first" culture across all touchpoints.

Visual Standards:

Ensure all outlets meet brand standards regarding ambiance, cleanliness, and presentation.

Financial & Strategic Leadership

Budgeting & Forecasting:

Plan and manage F&B budgets, including forecasting sales and managing labor costs.

Cost Control:

Monitor the Cost of Goods Sold (COGS) and implement waste reduction strategies to optimize margins.

Vendor Management:

Negotiate contracts with suppliers for food, liquor, and equipment to ensure quality and cost-efficiency.

Strategic Growth:

Develop and execute marketing promotions and events (e.g., happy hours, holiday banquets) to drive traffic.

Team Leadership & Development

Recruitment:

Attract, hire, and onboard top-tier culinary and service talent.

Training:

Implement ongoing training programs for staff on service standards, product knowledge (wine/spirits), and safety protocols.

Performance Management:

Conduct regular performance appraisals and foster a positive, high-energy work environment.

3. Key RequirementsCategory

Requirement

Experience

2-3 years in F&B management (ideally in high-volume or luxury settings).

Education

Bachelor's degree in Hotel/Restaurant Management or Culinary Arts.

Technical Skills

Proficiency in POS systems (e.g., Toast, Micros), reservation software (OpenTable), and MS Office.

Certifications

Valid Food Handler/Manager Certification (ServSafe) and Alcohol Awareness training.

Soft Skills

Exceptional leadership, crisis management, and communication skills.

4. Success Metrics (KPIs)

To measure the effectiveness of an F&B Manager, establishments typically track the following:

COGS (Cost of Goods Sold):

Maintaining food/liquor costs within target percentages (e.g., 28-32%).

RevPASH:

Revenue Per Available Seat Hour--measuring how effectively seating is utilized.

Labor Cost %:

Keeping wages and benefits aligned with revenue performance.

CSAT/NPS:

Customer Satisfaction Scores and Net Promoter Scores from guest reviews.

Health Score:

Maintaining a 90%+ score on health department inspections.
Job Types: Full-time, Permanent

Pay: ?25,000.00 - ?30,000.00 per month

Benefits:

Food provided Health insurance Provident Fund
Work Location: In person