F&D Manager

Role overview

Responsibilities

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

Qualifications and experience

• Bachelor’s degree in Hospitality Management, Hotel Management, Business Administration, or a related field.
• 5–7 years of Food & Beverage experience, including at least 2–3 years in a managerial role.
• Hotel, resort, or high-volume restaurant operations experience is preferred.

Skills and languages

• Strong leadership, communication, interpersonal, problem-solving, and decision-making abilities.
• Proven ability to manage budgets, financial performance, and cost controls.
• Excellent knowledge of food safety, HACCP, and sanitation standards.
• Proficiency in Microsoft Office and hospitality management systems.
• Strong organisational and time-management skills.
• Fluent English is required; Arabic is an advantage.