Food & Beverage (F&B) Manager

The F&B Manager is responsible for overseeing all aspects of the restaurant’s food and beverage operations. This includes managing staff, ensuring high-quality service, controlling costs, maintaining hygiene standards, and delivering an exceptional dining experience for guests.

Key Responsibilities

Operations Management

• Supervise day-to-day F&B operations, ensuring smooth service and customer satisfaction.
• Maintain high standards of food quality, presentation, and service.
• Ensure compliance with health, safety, and hygiene standards.
• Oversee inventory management and ensure the availability of all menu items.

Financial & Cost Control

• Prepare and manage F&B budgets, forecasts, and cost controls.
• Monitor food, beverage, and labor costs to achieve profitability.
• Work with the purchasing team to control wastage and negotiate with suppliers.
• Track daily sales and prepare performance reports.

Team Management

• Recruit, train, and supervise F&B staff (waiters, bartenders, kitchen staff, etc.).
• Conduct performance evaluations and provide training for skill development.
• Build a positive work environment and ensure teamwork across departments.
• Schedule shifts to ensure efficient manpower utilization.

Customer Service & Guest Relations

• Ensure excellent guest experience by maintaining high service standards.
• Handle customer complaints and resolve issues professionally.