Food and Beverage Manager

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.