Food and Beverage Manager

• Lead Daily Operations: Oversee the smooth running of all F&B outlets (restaurant, bar, swimming pool) and event operations, ensuring seamless service delivery and adherence to brand standards and quality benchmarks.
• Establish and Optimize Workflow: Develop, establish, and implement comprehensive SOPs (Standard Operating Procedures), departmental targets, KPIs, and service standards. Ensure consistent implementation and adherence across all areas to optimize workflow and service quality.
• Facilities Management: Conduct regular maintenance walkarounds, oversee all stocktakes, and manage equipment orders. Maintain the immaculate presentation of all service areas and ensure resources, staffing, and setups for all events are coordinated effectively for flawless execution.

2. FINANCIAL & STRATEGIC MANAGEMENT

• Financial Oversight & Strategy: Monitor daily revenues, labour costs, and operational expenses, ensuring alignment with budgetary requirements. Develop and execute strategies to maximize revenue and increase profitability.
• Revenue Generation: Drive revenue by implementing menu engineering, effective promotional activities, and incentive programs to help achieve profitability goals. Oversee and optimize the cost of sales.
• Reporting & Analysis: Ensure all daily revenue sheets and reporting tools are completed accurately and on time. Monitor financial performance, analyse sales results, and provide regular updates to senior management on departmental KPIs, sales results, and productivity levels.
• Purchasing & Inventory: Manage supplier relationships, negotiate pricing, and oversee purchasing and inventory to maintain optimal stock levels and strong internal controls.

3. GUEST EXPERIENCE & INNOVATION

• Guest Ownership: Take full ownership of the guest experience by responding promptly to feedback and ensuring the highest level of satisfaction, with special attention to loyal and returning guests.
• Menu & Product Innovation: Encourage creativity and innovation in menus and promotions. Work closely with the culinary team to design and implement innovative menus, seasonal offerings, and promotional activities, ensuring the F&B offering remains fresh, competitive, and appealing to guests.
• Collaboration & Marketing: Collaborate closely with the Marketing Manager and Events Manager to design and deliver impactful promotional campaigns. Support the design and production of menus and develop local supplier partnerships (e.g., tastings, product launches).
• Complaint Resolution: Manage food safety complaints professionally and promptly in collaboration with the Head Chef.

TEAM MANAGEMENT

• Leadership & Development: Lead, supervise, train, and develop the F&B team, fostering a positive, motivated, and high-performing work environment.
• HR Administration: Oversee recruitment, onboarding, and sign-off for new hires. Manage rotas and approve holidays. Liaise with HR on disciplinary and grievance issues.
• Performance & Coaching: Conduct regular one-to-one meetings, appraisals, and performance reviews. Create tailored training programs, Personal Development Plans, and incentive schemes to support staff growth and accountability.

5. COMPLIANCE, HEALTH & SYSTEMS

• Health & Safety (H&S): Make health and safety a core responsibility. Conduct weekly H&S walkarounds, oversee compliance with all audits and documentation, and ensure staff are fully trained and signed off on safety procedures.
• Standards Compliance: Ensure full compliance with all health, safety, and hygiene regulations across all F&B areas, maintaining high standards of cleanliness and operational excellence. Regular communication with the relevant department heads of kitchen & outlets will ensure alignment on all compliance matters.
• POS System Management: Administer and maintain the hotel’s Lightspeed POS system. Review reports for errors, comps, and voids, ensuring accurate system configuration, reporting, and staff training at all times.
• Maintain strong internal controls to guarantee compliance and financial transparency.

QUALIFICATIONS AND PREFERRED SKILLS

• A degree or diploma in Hospitality Management is preferred; additional certifications in Food Safety, HACCP, or Hotel Operations are a plus.
• Proven ability to lead, inspire, and develop diverse teams while maintaining high morale and strong performance standards.
• Excellent verbal and written communication skills, with the ability to liaise effectively with guests, staff, and senior management. Fluency in multiple languages is desirable but not essential.
• Strong analytical and numerical skills, with experience in budgeting, forecasting, payroll management and P&L review.
• In-depth understanding of food and beverage operations, including fine dining, bar service, banqueting and events.
• Demonstrated knowledge of HACCP, health and safety regulations, and compliance procedures, with a track record of passing audits successfully.
• Advanced skills in Lightspeed, MS Office Suite and other hospitality management tools; ability to analyse reports and implement operational improvements.
• Ability to think strategically and respond calmly under pressure, making quick decisions to resolve operational challenges.
• A genuine passion for hospitality and delivering exceptional guest experiences, with attention to detail and service standards.