F&B MANAGER

DUTIES AND RESPONSIBILITIES

Operational Management:

Oversee the daily operations of the food and beverage department, ensuring smooth and efficient service delivery across all areas (restaurant, bar, catering, and room service).
Ensure all operational processes comply with company policies and industry standards, including safety, hygiene, and quality control.
Manage and monitor the restaurant and bar environments to ensure they meet the highest standards of cleanliness, ambience, and guest satisfaction.
Develop and implement strategies to improve efficiency, streamline operations, and enhance guest experiences.

Staff Leadership & Development:

Lead, train, and manage the F&B team, including chefs, servers, bartenders, and other front-line staff, ensuring they are highly motivated and well-equipped to perform their duties.
Conduct regular performance appraisals, provide feedback, and identify areas for professional development.
Organize training programs to ensure staff are updated on operational procedures, new menu items, and health and safety regulations.
Foster a positive, collaborative, and team-oriented work environment that encourages open communication and accountability.

Financial Management & Budgeting:

Develop and manage the F&B department’s budget, ensuring the department operates within financial targets while maximizing revenue.
Control and monitor inventory, ensuring stock levels are maintained while minimizing wastage and reducing food and beverage costs.
Oversee pricing strategies for menus, drinks, and catering packages, ensuring they are competitive and aligned with market trends.
Prepare financial reports, track key performance indicators (KPIs), and analyze data to identify opportunities for cost-saving, profit maximization, and operational improvement.

Menu Planning & Product Development:

Collaborate with chefs and the kitchen team to develop innovative, seasonal menus that reflect customer preferences, dietary trends, and local influences.
Introduce and maintain a diverse range of high-quality food and beverage offerings, including signature dishes and specialty drinks, ensuring the menu remains fresh and exciting.
Regularly review and assess the menu based on customer feedback and profitability, making adjustments as needed.
Manage special events and promotional offerings, including themed nights, special meals, and seasonal promotions, to drive sales and engage guests.

Guest Service & Relationship Management:

Ensure guests receive exceptional food and beverage experiences by maintaining the highest levels of service quality and attention to detail.
Handle customer complaints and concerns swiftly, professionally, and in a manner that ensures customer satisfaction and loyalty.
Build strong relationships with regular clients and large event groups, ensuring repeat business and positive reviews.
Conduct customer feedback surveys and actively listen to customer comments to improve service delivery and overall satisfaction.

Health & Safety Compliance:

Ensure full compliance with local health and safety regulations, including food safety and hygiene standards, ensuring the F&B operations meet legal requirements and maintain a clean and safe environment for both staff and guests.
Conduct regular health and safety inspections of food storage, preparation, and service areas.
Monitor and enforce proper food handling and sanitation practices, ensuring adherence to food safety protocols, including the safe use of equipment and the prevention of foodborne illnesses.

Marketing & Promotion:

Collaborate with the marketing department to design and execute promotional campaigns and events to attract new guests and retain loyal customers.
Use social media and other marketing tools to promote the F&B offerings and create brand awareness.
Assist in the development of online menus and seasonal campaigns that highlight special offerings and improve sales.

Vendor & Supplier Management:

Develop and maintain strong relationships with food and beverage suppliers, ensuring consistent quality, timely deliveries, and competitive pricing.
Negotiate contracts and pricing with suppliers to ensure the best value for the hotel while maintaining quality standards.
Regularly review supplier performance and adjust purchasing strategies as needed.

KEY REQUIREMENT SKILLS AND QUALIFICATION

Degree or Diploma in Hospitality Management or a related field
Minimum of 5 years of experience in a managerial position in a reputable hotel or restaurant.
Proven leadership and management skills, with the ability to motivate and develop staff.
Excellent communication and organizational skills.
Strong problem-solving abilities and the ability to handle operational challenges.
Gentlemen are encouraged to apply.

HOW TO APPLY

If you meet the above qualifications, skills and experience press the Apply button.
Interviews will be carried out on a rolling basis until the position is filled.
Only the shortlisted candidates will be contacted.