Food & Beverage Manager

Job Purpose

The Food & Beverage (F&B) Manager is responsible for overseeing all food and beverage operations ensuring exceptional service delivery operational efficiency and profitability. The role includes leading pre-opening and opening activities setting up systems teams and standards to successfully launch and sustain high-performing F&B operations.

1. Pre-Opening & Opening Management

• Lead all F&B pre-opening activities including concept execution SOP development and operational setup.
  

• Participate in outlet design kitchen layout planning and equipment selection.
  

• Develop menus in collaboration with the culinary team including pricing and costing.
  

• Recruit train and onboard the full F&B team ahead of opening.
  

• Set up POS systems inventory processes supplier relationships and reporting structures.
  

• Plan and execute soft opening and official launch activities.
  

• Ensure readiness across all departments for a smooth and successful opening.
  

2. Operations Management

• Oversee daily F&B operations across restaurant bar room service and events.
  

• Ensure smooth coordination between kitchen and front-of-house teams.
  

• Maintain high standards of service hygiene and guest experience.
  

3. Guest Experience & Service Excellence

• Ensure consistent delivery of exceptional customer service.
  

• Handle guest feedback complaints and special requests professionally.
  

• Monitor service standards and continuously improve guest satisfaction.
  

4. Revenue Growth & Profitability

• Develop and implement strategies to increase F&B revenue.
  

• Analyze sales reports trends and performance metrics.
  

• Drive upselling promotions and menu optimization initiatives.
  

5. Cost Control & Financial Management

• Manage budgets food and beverage costs and profit margins.
  

• Monitor inventory purchasing and stock control to minimize wastage.
  

• Ensure accurate billing cash handling and financial reporting.
  

6. Team Leadership & Development

• Recruit train and supervise F&B staff (servers bartenders supervisors).
  

• Set performance standards and conduct regular evaluations.
  

• Foster a positive high-performance and service-driven culture.
  

7. Menu Planning & Quality Control

• Collaborate with the Head Chef/Sous Chef on menu development and pricing.
  

• Ensure consistency in food and beverage quality and presentation.
  

• Introduce new concepts specials and seasonal offerings.
  

8. Compliance & Standards

• Ensure compliance with health safety and hygiene regulations.
  

• Maintain licensing requirements and operational policies.
  

• Uphold brand standards and SOPs across all outlets.
  

9. Systems & Reporting

• Utilize POS and inventory systems to track sales stock and performance.
  

• Generate regular reports on revenue costs and operational efficiency.
  

• Use data insights to improve decision-making and performance.

Requirements

• Bachelors degree or Diploma in Hospitality Management or related field.
  
• 58 years of experience in food & beverage operations with at least 23 years in a managerial role.
  
• Proven experience in pre-opening and opening of restaurants hotels or F&B outlets is required.
  
• Experience in fine dining luxury hospitality or high-volume establishments is preferred.
  
• Strong understanding of restaurant and bar operations
  
  

• Strong leadership and team management skills
  

• Excellent customer service and interpersonal skills
  

• Strong project management and pre-opening execution capability
  

• Financial acumen and cost management expertise
  

• Operational efficiency and problem-solving skills
  

• Strong communication and organizational abilities
  

Key Performance Indicators (KPIs)

• Successful and timely completion of pre-opening milestones
  

• F&B revenue growth and profitability
  

• Food and beverage cost percentages
  

• Guest satisfaction and service ratings
  

• Staff productivity and retention