Food and Beverage Manager
4 days ago
Key Responsibilities
1. Pre-Opening Responsibilities
- Develop and implement pre-opening F&B strategies, checklists, and timelines.
- Collaborate with architects and designers for layout finalization of restaurants, bars, banquet kitchens, and service areas.
- Spearhead the recruitment, training, and onboarding of the F&B team across restaurants, banquets, and in-room dining.
- Develop SOPs for all F&B outlets in alignment with brand standards and local compliance requirements.
- Coordinate with procurement for kitchen equipment, tableware, cutlery, and bar supplies.
- Conduct pre-launch mock drills, soft openings, and trial runs for operational readiness.
2. Operations Management
- Oversee day-to-day operations of all F&B outlets, including specialty restaurants, banquets, room service, and bars.
- Ensure excellence in guest experience through personalized service, menu innovation, and quality assurance.
- Collaborate with the Executive Chef for menu planning, costing, and seasonal promotions.
- Monitor hygiene, food safety, and licensing compliance for all outlets.
- Handle guest complaints promptly with effective service recovery measures.
3. Financial & Business Performance
- Develop and achieve revenue targets, cost control measures, and F&B profitability in line with budgeted goals.
- Implement upselling techniques, promotional events, and innovative dining concepts.
- Prepare monthly forecasts, P&L reports, and performance analysis for management review.
4. Leadership & Team Development
- Lead, motivate, and mentor a diverse F&B team to deliver consistent 5-star service standards.
- Organize regular training sessions on service excellence, wine knowledge, mixology, and customer engagement.
- Drive team engagement initiatives to reduce attrition and foster career growth.
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