F & B Manager

Job Responsibilities

Core Responsibilities

• Operational Leadership
• Manage all outlets and banquet functions as separate profit centers.
• Ensure cohesive brand-consistent delivery and maintenance of SOPs.
• Coordinate cross functional operations with culinary, housekeeping, sales & marketing teams
• Financial & Budgetary Oversight
• Prepare, manage, and review departmental budgets.
• Monitor food, beverage, and labor costs; implement strategies to optimize profitability.
• Conduct accurate forecasting and maintain performance dashboards
• Team Leadership & Training
• Recruit, mentor, and manage outlet heads and F&B staff.
• Conduct performance evaluations, develop KRAs/KPIs, and drive continuous improvement.
• Facilitate regular training on service excellence and operational consistency
• Guest Experience Management
• Ensure exceptional dining experiences through service quality.
• Handle guest feedback and complaints proactively and personally when necessary.
• Regularly review banquet standards to exceed guest expectations
• Compliance & Safety
• Enforce all health, hygiene, safety, and food safety protocols, including HACCP or hotel-mandated audits.
• Maintain regulatory compliance for beverage licensing, fire safety, and facility operations
• Marketing & Promotions
• Collaborate with Sales & Marketing to plan and execute promotional campaigns, menu events, or banquet packages.
• Align F&B offerings with resort branding and guest demographics
• Reporting & Communication
• Provide regular operational updates through meetings, logs, and concise documentation.
• Coordinate with purchasing teams to optimize supplier relationships and costs.
  

Qualifications & Desired Skills

Experience:

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