Food and Beverage Manager

The Food & Beverage Manager will be responsible for the overall management and performance of the hotels food and beverage operations, including the restaurant, bar, breakfast service, room service and food and beverage services for events and conferences.

The successful candidate will combine strong hospitality leadership with effective cost management, staff supervision, inventory control and revenue generation. The role requires a hands-on manager who can improve operational efficiency, maintain service standards and identify opportunities to increase F&B revenue and profitability.

1. Food & Beverage Operations

• Manage the day-to-day operations of the hotel's restaurant, bar, breakfast service and room service.
  
• Oversee food and beverage operations for conferences, meetings, private functions and other hotel events.
  
• Ensure smooth coordination between the kitchen, restaurant, bar, service staff, front office and other relevant departments.
  
• Establish and maintain efficient Food &Beverage operating procedures.
  
• Ensure that all food and beverage services are delivered consistently and professionally.
  
• Monitor opening and closing procedures and ensure proper handover between shifts.
  
• Conduct regular inspections of Food &Beverage outlets, service areas, storage facilities and related operational spaces.
  

2. Guest Experience & Service Standards

• Ensure guests receive professional, prompt and courteous food and beverage service.
  
• Monitor service quality and identify areas requiring improvement.
  
• Handle and resolve F&B-related guest complaints professionally and promptly.
  
• Monitor guest feedback and use it to improve products and service delivery.
  
• Establish and maintain appropriate service standards for restaurant, bar, room service and events.
  
• Ensure staff maintain a professional appearance and demonstrate appropriate hospitality etiquette.
  

4. Cost & Inventory Management

• Monitor food and beverage costs and ensure they remain within approved targets.
  
• Implement effective portion-control and wastage-reduction measures.
  
• Oversee stock-taking and inventory reconciliation for food, beverages and other F&B supplies.
  
• Ensure proper receiving, storage and issuance procedures are followed.
  
• Monitor stock movement and investigate discrepancies or unusual variances.
  
• Work closely with procurement and finance to ensure appropriate purchasing and cost-control practices.
  
• Minimize wastage, spoilage, pilferage and unnecessary departmental expenses.
  

5. Menu & Product Management

• Work with the Head Chef/Kitchen team and management to review and improve menus.
  
• Ensure menu items are consistently available, properly presented and produced to the required standard.
  
• Monitor food quality, portion sizes and presentation.
  
• Review menu pricing in relation to food costs, market conditions and profitability.
  
• Support the introduction of seasonal menus, promotional packages and special F&B offerings.
  
• Ensure beverage offerings are appropriately managed and presented.
  

6. Events & Banqueting

• Oversee food and beverage operations for conferences, meetings, celebrations and other events hosted at the hotel.
  
• Coordinate event requirements with clients, kitchen staff, service staff and relevant hotel departments.
  
• Ensure appropriate staffing, food preparation, service setup and timely execution for events.
  
• Monitor event service quality and obtain feedback from clients where appropriate.
  
• Ensure event-related F&B revenue and costs are properly tracked.
  

7. Staff Leadership & Development

• Supervise, train and coordinate all Food & Beverage staff.
  
• Prepare staff schedules and ensure adequate manpower across shifts and outlets.
  
• Establish clear performance expectations for F&B employees.
  
• Monitor attendance, punctuality, productivity and service standards.
  
• Conduct regular briefings with F&B staff.
  
• Identify training needs and organize appropriate coaching and development.
  
• Address performance and disciplinary issues in accordance with hotel policies.
  
• Foster a culture of teamwork, accountability, professionalism and excellent customer service.
  

8. Hygiene, Safety & Compliance

• Ensure strict adherence to food safety and hygiene requirements.
  
• Ensure food preparation, storage and service areas are maintained to appropriate hygiene standards.
  
• Conduct regular hygiene and cleanliness inspections.
  
• Ensure staff follow established health, safety and sanitation procedures.
  
• Maintain appropriate records relating to food safety, inventory, cleaning and departmental operations.
  
• Immediately escalate significant health, safety or operational risks to management.
  

9. Reporting & Performance Management

• Prepare regular reports on F&B revenue, costs, inventory and operational performance.
  
• Monitor key departmental performance indicators and identify areas requiring corrective action.
  
• Provide management with recommendations for improving F&B revenue, service delivery and profitability.
  
• Participate in management meetings and contribute to hotel-wide operational planning.
  
• Maintain accurate departmental records and documentation.
  

Requirements

• Bachelor's degree or HND in Hospitality Management, Hotel Management, Business Administration or Food & Nutrition.
  
• Minimum of 3–5 years' progressive experience in food and beverage operations, preferably within a hotel or upscale hospitality environment.
  
• Previous experience in a supervisory or managerial position is required.
  
• Demonstrated experience managing restaurant, bar, room service and/or event operations.
  
• Strong knowledge of food and beverage costing, inventory management and stock control.
  
• Experience managing and developing hospitality teams.
  
• Knowledge of food safety, hygiene and hospitality service standards.