F&B Manager / Service Manager

Role overview

Responsibilities

• Organize schedules, allocate responsibilities, and ensure service activities run smoothly.
• Monitor customer feedback, address complaints, resolve operational issues, and communicate professionally with customers and team members.
• Oversee service procedures, cleanliness, safety, inventory and supplies where applicable, and efficient use of resources.
• For management duties, develop operational plans, review performance indicators, control costs, coordinate staff, and identify service improvements.
• For supervisory duties, guide team members, monitor task completion, support training, and ensure compliance with procedures.
• Collaborate across departments, maintain accurate records, prepare service reports, and support policies and quality standards.
• Coordinate customer requests, monitor workflow efficiency, and contribute to continuous improvement.

Qualifications

• Bachelor's degree or diploma in Hospitality Management, Food and Beverage Management, Business Administration, Service Management, or a related field.
• Strong understanding of customer service, daily operations, service quality, and team coordination.
• Knowledge of food and beverage operations, service procedures, hygiene practices, and food safety requirements where applicable.
• Ability to organize schedules, coordinate tasks, and monitor service activities.
• Familiarity with POS systems, inventory management tools, scheduling platforms, and operational reporting systems.
• Proficiency in Microsoft Word, Excel, and Outlook.
• Understanding of customer feedback management, complaint resolution, and service performance indicators.
• Strong leadership, organizational, communication, and problem-solving skills; able to guide teams, delegate, and maintain professional relationships.
• Attention to detail, ability to manage priorities calmly, and a customer-focused, proactive interest in service excellence and continuous improvement.