Job Purpose
The Food & Beverage (F&B) Manager is responsible for overseeing all food and beverage operations, ensuring exceptional service delivery, operational efficiency, and profitability. The role includes leading pre-opening and opening activities, setting up systems, teams, and standards to successfully launch and sustain high-performing F&B operations.
Key Responsibilities
Pre-Opening & Opening Management
Lead all F&B pre-opening activities including concept execution, SOP development, and operational setup.
Participate in outlet design, kitchen layout planning, and equipment selection.
Develop menus in collaboration with the culinary team, including pricing and costing.
Recruit, train, and onboard the full F&B team ahead of opening.
Set up POS systems, inventory processes, supplier relationships, and reporting structures.
Plan and execute soft opening and official launch activities.
Ensure readiness across all departments for a smooth and successful opening.
Operations Management
Oversee daily F&B operations across restaurant, bar, room service, and events.
Ensure smooth coordination between kitchen and front-of-house teams.
Maintain high standards of service, hygiene, and guest experience.
Guest Experience & Service Excellence
Ensure consistent delivery of exceptional customer service.
Handle guest feedback, complaints, and special requests professionally.
Monitor service standards and continuously improve guest satisfaction.
Revenue Growth & Profitability
Develop and implement strategies to increase F&B revenue.
Analyze sales reports, trends, and performance metrics.
Drive upselling, promotions, and menu optimization initiatives.
Cost Control & Financial Management
Manage budgets, food and beverage costs, and profit margins.
Monitor inventory, purchasing, and stock control to minimize wastage.
Ensure accurate billing, cash handling, and financial reporting.
Team Leadership & Development
Recruit, train, and supervise F&B staff (servers, bartenders, supervisors).
Set performance standards and conduct regular evaluations.
Foster a positive, high-performance, and service-driven culture.
Menu Planning & Quality Control
Collaborate with the Head Chef/Sous Chef on menu development and pricing.
Ensure consistency in food and beverage quality and presentation.
Introduce new concepts, specials, and seasonal offerings.
Compliance & Standards
Ensure compliance with health, safety, and hygiene regulations.
Maintain licensing requirements and operational policies.
Uphold brand standards and SOPs across all outlets.
Systems & Reporting
Utilize POS and inventory systems to track sales, stock, and performance.
Generate regular reports on revenue, costs, and operational efficiency.
Use data insights to improve decision-making and performance.
Requirements
Bachelor's degree or Diploma in Hospitality Management or related field.
5 - 8 years of experience in food & beverage operations, with at least 2 - 3 years in a managerial role.
Proven experience in pre-opening and opening of restaurants, hotels, or F&B outlets is required.
Experience in fine dining, luxury hospitality, or high-volume establishments is preferred.
Strong understanding of restaurant and bar operations
Key Skills & Competencies
Strong leadership and team management skills
Excellent customer service and interpersonal skills
Strong project management and pre-opening execution capability
Financial acumen and cost management expertise
Operational efficiency and problem-solving skills
Strong communication and organizational abilities