Full job description

As the F&B Manager, you will play a crucial role in overseeing and optimizing the Food and Beverage Operations & Sales.

Key Responsibilities:

1. Operational Management:

• Oversee the daily operations of the restaurant & bar, banquets and outdoor catering services.
• Ensure all F&B operations are in compliance with hotel standards and regulations.
• Manage inventory, control costs, and maintain quality standards to maximize profitability.

2. F&B Sales and Marketing:

• Develop and implement strategic sales plans to drive revenue growth for banquets, outdoor catering services, and the restaurant & bar.
• Coordinate with the marketing team to promote special events, seasonal menus, and promotions.
• Build and maintain strong relationships with clients, event organizers, and suppliers.

3. Team Leadership:

• Train and mentor F&B staff.
• Foster a positive and collaborative work environment that encourages team development and high performance.
• Conduct regular performance reviews and provide constructive feedback to staff.

4. Guest Experience:

• Ensure exceptional service standards are consistently met or exceeded.
• Handle guest inquiries, concerns, and complaints promptly and professionally.
• Implement strategies to enhance guest satisfaction and loyalty.

5. Financial Management:

• Prepare and manage budgets, forecasts, and financial reports for F&B operations.
• Monitor and analyze sales performance and adjust strategies to meet financial targets.
• Oversee pricing strategies and cost controls to optimize profitability.

6. Event Management:

• Coordinate and execute successful banquets, conferences, and special events, ensuring all client requirements are met.
• Collaborate with event planners to customize menus and service options for various occasions.

7. Compliance and Safety:

• Ensure adherence to all local regulations, health and safety standards, and hotel policies.
• Conduct regular audits and inspections to maintain high hygiene and safety standards.

Qualifications:

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field.
• Minimum of 3 years of experience in a managerial role within the F&B industry, preferably in a 4-star or higher hotel.
• Proven track record in driving sales and managing diverse F&B operations.
• Strong leadership skills with experience in team management and staff development.
• Excellent communication, organizational, and problem-solving abilities.
• Proficiency in financial management, including budgeting and cost control.
• Ability to work flexible hours, including weekends and holidays, as required.

Skills and Competencies:

• Exceptional customer service and interpersonal skills.
• Strong knowledge of food and beverage trends, menu planning, and event coordination.
• Ability to work under pressure and handle multiple tasks efficiently.
• Proficient in Microsoft Office Suite and F&B management software.
• PIC (Person in charge certificate) mandatary

Job Type: Full-time