Food and Beverage Manager

About the role

The Food & Beverage Manager leads and optimises all food and beverage operations, ensuring brand consistency, guest satisfaction and strong financial performance across restaurants, bars, banqueting and in‑room dining.

Key responsibilities

• Oversee day‑to‑day F&B operations across all outlets, ensuring compliance with brand standards, HACCP and food safety regulations.
• Monitor service delivery, optimise staffing and service flow, and conduct regular operational audits.
• Drive revenue growth, profitability and cost control; develop and manage budgets, forecasts and financial plans.
• Track key performance indicators such as cost of sales, labour productivity and average check, analysing data to support decision‑making.
• Lead a strong service culture, respond to guest feedback and resolve concerns promptly.
• Recruit, coach, develop and retain F&B teams, managing performance and succession planning.
• Contribute to business strategy, budgeting, forecasting and the development of F&B business plans.
• Coordinate promotions, events and sustainability initiatives while ensuring compliance with health, safety and corporate policies.

Required profile

• Diploma or degree in Hospitality Management, Food & Beverage or a related field.
• 5–7 years of progressive experience in F&B operations, preferably in multi‑unit or cluster environments.
• Strong knowledge of HACCP, food safety regulations and hospitality financial controls.

Required skills

• HACCP implementation and food safety compliance.
• Budgeting and financial analysis.
• KPI tracking and performance reporting.