F&B Manager

Role overview

Responsibilities

• Oversee daily food and beverage operations for smooth, efficient service.
• Maintain food quality, service, presentation, hygiene, and guest satisfaction standards.
• Recruit, train, supervise, and develop F&B team members.
• Manage budgets and operating costs, monitor revenue, and maximize profitability.
• Develop menus, pricing strategies, promotions, and service standards with relevant departments.
• Monitor inventory, purchasing, stock control, and supplier performance to reduce waste and costs.
• Resolve guest feedback and complaints in a timely, professional manner.
• Analyze performance and business results and implement improvements.
• Ensure compliance with company policies, food safety standards, and health and safety requirements.
• Coordinate with other departments to support business objectives and consistent guest experiences.

Candidate requirements

• Minimum 3–5 years of relevant F&B experience, including supervisory or management responsibilities.
• Diploma or degree in Hospitality Management, Food & Beverage Management, Business Administration, or a related field is preferred.
• Strong leadership, team management, communication, and interpersonal skills.
• Knowledge of F&B operations, service standards, food safety, inventory management, and cost control.
• Ability to manage budgets, improve profitability, and achieve operational targets.
• Customer service skills, with the ability to resolve issues effectively.
• Strong organizational, problem-solving, and decision-making abilities.
• Proficiency in English; additional languages are an advantage.
• Flexibility to work shifts, weekends, and public holidays as required.