Food and Beverage Outlets Manager

Summary

Duties

1. Operational Management

• Oversee the day-to-day operations of all food and beverage outlets, including restaurants, banquets, cafés, room service and any other F&B venues.
• Ensure consistent delivery of high-quality service, cleanliness, and strict adherence to brand standards.
• Manage inventory levels, coordinate timely ordering of supplies, and implement controls to minimize waste and spoilage.
• Coordinate closely with kitchen and service teams to maintain smooth workflows and timely delivery of food and beverages.

2. Financial Oversight

• Develop, monitor, and manage budgets for each outlet with a strong focus on cost control and revenue growth.
• Analyze financial reports (P&L, sales, costs) to identify trends, opportunities, and implement effective cost-saving measures.
• Collaborate with management on pricing strategies to optimize profitability without compromising quality or guest satisfaction.
• Closely monitor sales performance, labor costs, and operating expenses to achieve or exceed financial targets.

**3. Team Members Management**

• Onboard, train, motivate, and supervise all outlet team members, including servers and support personnel. (casuals)
• Prepare and manage shift schedules to ensure optimal staffing during peak and off-peak periods.
• Conduct regular performance evaluations, provide constructive feedback, and implement ongoing training and development programs.
• Foster a positive, collaborative work environment and proactively resolve team member conflicts.

4. Customer Service

• Deliver exceptional guest experiences by promptly addressing complaints, feedback, and special requests.
• Continuously monitor and elevate service standards across all outlets.
• Actively engage with guests to build loyalty, gather insights, and promote repeat business.

5. Compliance and Safety

• Ensure full compliance with all local and international health, safety, sanitation, and food safety regulations, including licensing and handling.
• Conduct regular inspections of outlets to maintain impeccable cleanliness and safety standards.
• Train and certify all team members on safety protocols, emergency procedures, and food handling best practices.

6. Marketing and Promotions

• Collaborate with the marketing and sales teams to develop creative promotions, seasonal menus, and special events that attract new and existing guests.
• Analyze market trends, competitor offerings, and guest preferences to introduce innovative menu items and concepts.
• Support the promotion of outlets through social media, partnerships, loyalty programs and community engagement.

7.Human Resources

• Ensure full compliance with all Wyndham People processes and deadlines across the Food & Beverage department (e.g., Annual Performance Reviews, probation reviews, etc.).
• Administer the probation review process for operational departments, ensuring timely follow-up and clear communication of outcomes to all relevant parties.
• Coordinate timely Talent Reviews and ensure they are completed and documented as per the corporate timeline.
• Achieve 100% compliance with all mandatory training requirements; actively support and encourage Departmental Trainers.
• Work closely with the HR Leader to control labor turnover, absenteeism, and payroll costs, addressing any areas of concern promptly.
• Successfully manage the annual Engagement Survey process within the department, ensuring follow-up action meetings are conducted and team members receive timely feedback.
• Support WeCom initiatives by actively participating in and promoting quarterly People, Community, and Sustainability engagement events.

8.Communication

• Communicate effectively at all levels within the organization, selecting the most appropriate method for each situation.
• Conduct regular, well-prepared, concise briefings and meetings, ensuring clear follow-up and accountability.
• Maintain high visibility with guests and act as a professional representative of the hotel within the local community

Key Competencies

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• Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s **Count on Me! service culture** to be responsive, respectful and deliver a great experience.
• Effective Leadership
• Excellent communication and interpersonal skills
• Commercial awareness
• Delegation
• Planning & Time management
• Driving results
• Flexibility
• Agility
• Decision Making
• Teamwork

Background

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• Minimum of 2 years of experience as an Assistant F&B Manager within a similar type of hotel / F&B outlets.
• Bachelor’s degree in hospitality management, culinary arts or similar field.
• Proficiency in Micros.

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Teamwork, Detail Oriented

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