Food and Beverage Manager

Key Responsibilities:

Service Excellence & Guest Experience:

• Lead and manage all F&B service operations, including the main restaurant, bar, and in-room dining, ensuring a high standard of service that is both professional and warm.
• Train the team to provide a personalised service, anticipating guest needs and sharing the unique story of the resort's culinary offerings, from the spice-infused menus to the locally sourced ingredients.
• Handle guest feedback and complaints with grace and professionalism, ensuring all dining experiences are positive and memorable.
• Ensure the dining environment remains serene and aligned with the resort’s eco-conscious, rustic theme.

Operational Management:

• Develop and implement efficient operational procedures for all F&B service outlets.
• Manage staffing levels, scheduling, and performance reviews to maintain a motivated and high-performing team.
• Oversee inventory management, including cutlery, crockery, and linen, and work closely with the kitchen team to ensure seamless service flow.
• Monitor and control operational costs, including labor and supplies, to meet financial targets.

Team Leadership & Development:

• Inspire, train, and mentor the F&B service team, promoting a positive, knowledgeable, and customer-centric work culture.
• Conduct regular training sessions on service standards, menu knowledge (including the unique spices and ingredients used), wine pairing, and responsible service practices.
• Foster a collaborative environment between the front-of-house and back-of-house teams to ensure a cohesive operation.

Brand Ambassador:

• Act as a key ambassador for the resort's commitment to sustainability and responsible tourism.
• Educate guests on the resort’s efforts to reduce waste, source locally, and support the community through its culinary programs.
• Assist in curating unique dining experiences, such as special dinners, spice tastings, or cooking demonstrations that highlight the resort's unique character.

Qualifications & Skills:

• Bachelor's degree in Hotel Management, Hospitality, or a related field.
• Minimum of 3-5 years of experience in an F&B service management role within a 4- or 5-star hotel or resort.
• Strong knowledge of restaurant operations, including service protocols, table etiquette, and bar management.
• Excellent leadership, communication, and interpersonal skills.
• A deep passion for food and beverage, with a strong understanding of diverse cuisines and beverages.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Flexibility to work shifts, including evenings, weekends, and holidays.
• Fluency in English is essential; knowledge of other languages is an advantage.