F&D Manager

Role overview

Responsibilities

• Manage daily operations across all food and beverage outlets; ensure exceptional guest service and handle feedback professionally.
• Monitor revenue, profitability, and cost-control targets; develop strategies to increase F&B sales.
• Prepare budgets, forecasts, and financial reports; control labor, food, and beverage costs.
• Ensure compliance with health, safety, sanitation, food hygiene, company policies, brand standards, and legal requirements.
• Lead, coach, and develop the team; conduct training and performance evaluations.
• Collaborate with the Executive Chef and other departments; monitor inventory and oversee procurement.
• Plan and support special events, promotions, and banquets; analyze performance and implement continuous improvements.

Qualifications and experience

• Bachelor’s degree in Hospitality Management, Hotel Management, Business Administration, or a related field.
• 5–7 years of F&B experience, including 2–3 years in a managerial role.
• Strong leadership, communication, interpersonal, problem-solving, decision-making, organizational, and time-management skills.
• Proven budget, financial performance, and cost-control capability; knowledge of food safety, HACCP, and sanitation.
• Proficiency in Microsoft Office and hospitality management systems.
• Fluent English required; Arabic is an advantage.
• Hotel, resort, or high-volume restaurant experience is preferred.