Food & Beverage Manager – Hotel

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 Show more