Food & Beverage Manager

To provide strategic leadership and management of all food and beverage operations by ensuring exceptional service delivery, operational efficiency, revenue growth, quality standards, and customer satisfaction while maximizing departmental profitability. Key Duties and Responsibilities Plan, coordinate, and oversee all restaurant operations to ensure efficient service delivery and an exceptional guest dining experience. Manage bar operations by ensuring effective beverage service, stock control, compliance with licensing requirements, and profitability. Coordinate banquet, conference, and event food and beverage services to ensure seamless execution and customer satisfaction. Develop, implement, and monitor food and beverage service standards to maintain consistency and operational excellence. Monitor beverage purchasing, inventory, costing, and stock controls to minimize losses and maximize profitability. Coordinate the training, coaching, and performance management of food and beverage staff to enhance service quality and productivity. Develop and implement promotional campaigns and sales initiatives to increase food and beverage revenue. Resolve guest complaints and service issues promptly while ensuring high levels of customer satisfaction and service recovery. Monitor departmental revenue, costs, and budgets, and implement strategies to achieve revenue and profitability targets. Ensure compliance with food safety, hygiene, quality assurance, and statutory requirements across all food and beverage operations. Perform menu engineering in collaboration with the Executive Chef to optimize pricing, profitability, and customer preferences. Perform any other duties as may be assigned by the General Manager from time to time. Key Performance Indicators (KPIs) Achievement of restaurant and food & beverage revenue targets. Beverage cost maintained within approved targets. Guest satisfaction ratings for food and beverage services. Upselling and average spend per guest achieved against set targets. Table turnover rate achieved in accordance with operational targets. Food cost maintained within approved budget.

Must have: Bachelor's Degree in Hospitality Management, Hotel Management, Food & Beverage Management, Tourism Management, or a related field from a recognized institution. A Diploma in Hospitality Management or a related field with extensive relevant experience may be considered. Minimum of Seven (7) years' relevant experience in food and beverage operations. Strong knowledge of restaurant and bar operations, banquet management, customer service, food safety, inventory control, budgeting, menu engineering, leadership, communication, problem-solving, and proficiency in point-of-sale (POS) systems and Microsoft Office applications.