Role Objective
Our client, a premium lodge, is seeking a Food & Beverage Operations Manager to oversee the day-to-day operations of all dining and beverage outlets. The role is responsible for ensuring exceptional service standards, operational efficiency, compliance with hygiene regulations, and outstanding guest experiences, while driving revenue growth and profitability.
Core Duties and Responsibilities
Oversee and coordinate all food and beverage operations, including restaurants, bars, and events services
Develop and monitor departmental budgets, forecasts, and overall financial performance
Lead, supervise, and support the F&B team, including recruitment, training, and performance management
Support the development and continuous improvement of menus in line with guest preferences and market trends
Plan and manage events, banquets, and special functions, ensuring smooth execution
Monitor stock levels, control costs, and oversee procurement processes to ensure efficiency
Conduct regular team briefings and meetings to align staff and address operational issues
Develop and enforce standard operating procedures to ensure consistency and quality across all outlets
Serve as a key liaison for both individual and corporate clients
Ensure full compliance with health, safety, and hygiene standards, as well as internal policies
Collaborate with sales and marketing teams to promote F&B offerings and drive business growth
Review guest feedback and implement improvements to enhance service delivery
Maintain accurate operational records, reports, and documentation
Take a hands-on approach to daily operations to ensure service excellence
Perform any other duties as assigned by management
Job Specifications and Qualifications
Diploma or Bachelor's degree in hospitality management, Food and Service Management, Business, Culinary Arts, or a related field.
At least 3 years of proven experience in a food and beverage management role, preferably in a luxury or business hotel.
Demonstrated ability to implement and maintain high standards of hygiene, quality, and productivity
Passion for culinary trends and a deep understanding of food and beverage service
Experience in cost management, budget controls and revenue maximization
Familiar with ERP, Hotel systems and MS Office software.
Key Competencies
Strong leadership and team management skills
High level of professionalism and integrity
Excellent communication and interpersonal skills
Strong attention to detail
Good organizational and planning abilities
Effective problem-solving and decision-making skills
Time management skills