Job Purpose

The Food & Beverage Manager oversees all aspects of the property's food and beverage operations, ensuring the delivery of exceptional dining experiences while upholding organizational quality and safety standards. This role manages outlet operational teams, participates in beverage menu curation, enforces health and safety regulations, and maintains continuous quality control. The Food & Beverage Manager collaborates across departments to execute events and promotions while optimizing financial performance and department profitability.

Duties & Responsibilities

Operational Leadership & Service Excellence

• Support the department head in maintaining high service standards across all dining outlets, bar operations, and banquet functions, ensuring consistent quality in food presentation, taste, and beverage offerings.
• Conduct daily inspections of F&B outlets to monitor operational standards, address irregularities, and ensure creative presentation of wine, cocktails, and non-alcoholic beverages.
• Facilitate open communication with F&B teams, sharing daily operational updates, service targets, and menu knowledge to enhance shift efficiency.
• Collaborate with cross-functional teams to coordinate and execute special dining events, guest promotions, and seasonal campaigns.

Financial Control & Resource Optimization

• Assist in preparing the annual F&B budget, reviewing daily food and beverage costs, and analyzing monthly Profit and Loss (P&L) statements to keep operations aligned with financial forecasts.
• Monitor monthly inventory turnover of food, beverage, and operating supplies to optimize usage, prevent wastage, and reduce operational costs.
• Maintain comprehensive records for purchasing, invoicing, scheduling, and inventory data to track year-on-year financial performance.

Team Management & Development

• Manage scheduling and labor allocation based on operational demand to ensure optimal staffing levels.
• Participate in recruiting, onboarding, and developing F&B personnel, resolving operational challenges and fostering teamwork.
• Drive ongoing team training on customer service, product knowledge, and standard operating procedures (SOPs).

Compliance, Quality & Administration

• Enforce the Food Safety Management System (FSMS), upholding strict sanitation standards and hygiene practices for all food and beverage handlers.
• Enforce company policies, safety rules, code of conduct, and local labor regulations.
• Support the continuous refinement and enforcement of the F&B Operations Policy & Procedure Manual.
• Perform additional operational and administrative tasks as assigned by executive management.

Requirements

• Qualifications & Requirements
• Education: Bachelor’s Degree in Hospitality Management, Culinary Arts, or equivalent professional qualification.
• Experience: Minimum 10 years of progressive front-of-house operational experience in hotel, resort, or high-volume restaurant environments, including proven expertise in F&B management or Restaurant General Management roles.
• Financial Acumen: Practical understanding of budgeting, profit & loss analysis, food/beverage cost controls, and inventory management.
• Technical Proficiency: Experience with Point of Sale (POS) platforms, property management systems, and Microsoft Office Suite (Excel, Word, PowerPoint, Outlook).
• Leadership & Compliance: Proven track record in team leadership, staff development, and knowledge of health, food safety, and sanitation regulations.
• Working Conditions
• Flexible schedule required, including extended hours, evenings, weekends, and public holidays based on business needs.
• Direct Reports
• Assistant F&B Managers, Restaurant Managers/Supervisors, Banquet Supervisors, Head Sommelier/Bar Managers, and designated operational staff.

Benefits

Chan Chee Meng

EA 07C3069

R1110620