F&B Manager

Position Overview

Operations and Service

• Oversee restaurants, cafés, bars, banqueting, room service, and other assigned F&B outlets.
• Develop operational procedures, service standards, strategies, SOPs, checklists, and opening and closing procedures.
• Lead, schedule, coach, train, recruit, and develop F&B employees and monitor performance.
• Handle guest enquiries, complaints, special requests, service recovery, feedback, reviews, and satisfaction trends.
• Coordinate with chefs and kitchen teams on food quality, presentation, consistency, portion control, and menu standards.

Commercial and Financial Management

• Monitor sales against budgets, forecasts, targets, and KPIs, including average spend, table turnover, covers, and outlet performance.
• Increase revenue through upselling, cross-selling, promotions, packages, events, and customer engagement.
• Manage budgets, operating expenses, food costs, beverage costs, labour costs, wastage, inventory losses, and profitability.
• Review revenue reports, cost reports, inventory results, budgets, forecasts, and financial performance with Finance.

Procurement and Compliance

• Oversee purchasing, receiving, storage, stock rotation, inventory counts, replenishment, and operating supplies.
• Coordinate with Procurement, Purchasing, Finance, Kitchen, Warehouse, suppliers, and other departments for availability and cost efficiency.
• Maintain food quality, food safety, hygiene, sanitation, workplace safety, licensing, alcohol-service, security, and company compliance.
• Monitor POS transactions, cash handling, discounts, voids, refunds, complimentary items, and payment procedures.

Events and Improvement

• Coordinate with Sales, Marketing, Events, Front Office, Housekeeping, and other departments for promotions and functions.
• Support banquets, conferences, private functions, corporate events, celebrations, and other F&B activities.
• Monitor market trends, competitors, customer preferences, new concepts, and industry developments.
• Prepare management updates and identify improvements to productivity, service efficiency, profitability, satisfaction, and overall performance.

Requirements

• Diploma or Bachelor’s degree in Hospitality Management, Hotel Management, Food & Beverage Management, Business Administration, or a related discipline.
• Proven F&B management, restaurant management, hotel operations, hospitality, or similar leadership experience.
• Strong knowledge of F&B operations, service standards, inventory control, cost management, and customer service.
• Previous experience managing F&B teams, multiple shifts, or multiple outlets is an advantage.
• Strong understanding of food and beverage costs, labour costs, budgeting, forecasting, profitability, sales targets, and KPIs.
• Experience with POS systems, inventory systems, purchasing platforms, and Microsoft Office applications.
• Strong knowledge of food safety, hygiene, sanitation, workplace safety, and relevant hospitality regulations.
• Ability to work flexible hours, including evenings, weekends, public holidays, and peak operating periods.
• Relevant hospitality, food safety, or management certifications are advantageous.