Food And Beverage Manager

Food and Beverage (F&B) Manager

Key Responsibilities:

• Menu Planning & Development:

  Design, evaluate, and continuously innovate menus based on customer preferences, seasonal availability, and market trends.

  Purchasing & Inventory Management:

  Oversee procurement of food and beverage items, manage inventory levels, and ensure cost-effective purchasing while maintaining quality.

  Staff Supervision & Training:

  Lead, train, and motivate F&B staff to provide excellent service and maintain high standards of professionalism.

  Quality Control & Customer Satisfaction:

  Ensure consistency in food preparation, presentation, and service. Monitor customer satisfaction and implement improvements based on feedback.

  Budget Management:

  Develop and manage departmental budgets, control expenses, and drive cost efficiencies without compromising quality.

  Health & Safety Compliance:

  Maintain strict hygiene, sanitation, and safety standards in compliance with local regulations and company policies.

• Vendor Management:

  Build and maintain strong relationships with suppliers and negotiate favorable terms and contracts.

  Customer Complaint Handling:

  Address and resolve customer concerns promptly and professionally to ensure a positive guest experience.

  Sales & Profitability Strategies:

  Develop and implement promotions, upselling techniques, and service innovations to boost revenue and profitability.

  Daily Operations Oversight:

  Ensure smooth day-to-day functioning of the food and beverage department, including dining services, kitchen coordination, and event support.

Qualifications & Skills:

• Bachelors degree in Hotel Management, Hospitality, or related field (preferred).
• Minimum

  4+ years of experience

  in food and beverage operations, preferably in a hotel, restaurant, or hospitality group.
• Strong leadership, communication, and interpersonal skills.
• Proven track record in cost control, team management, and guest satisfaction.
• Sound knowledge of food safety regulations, inventory systems, and POS platforms.
• Ability to work flexible hours, including weekends and holidays.