Food & Beverage Manager

The hiring establishment is a prestigious luxury resort or hotel property renowned for its excellence in hospitality and outstanding guest experiences. The resort operates within a highly competitive segment of the hospitality industry, focusing on delivering world-class food and beverage services to both local and international guests. Situated in an exclusive location, the establishment prides itself on providing an environment where guests can indulge in exceptional amenities and personalized service. The resort emphasizes cultivating a motivated, professional team that adheres to the highest standards of performance, hygiene, safety, and guest satisfaction. As part of its commitment to maintaining a superior service quality, the resort invests in continuous training and development opportunities for its staff, creating leaders who can inspire and guide diverse teams within a dynamic operational environment.

The role available is that of a Food and Beverage (F&B) Manager, a critical leadership position tasked with ensuring the financial and operational success of the resort's beverage outlets. This pivotal role is responsible for meeting monthly forecasted beverage revenue targets and adhering strictly to established operating expenses to control costs effectively. The F&B Manager will play an instrumental role in formulating the annual operating budget by projecting outlet revenues and expenses, assessing equipment, supplies, and furniture, fixtures & equipment (FF&E) requirements to support business plans.

Core responsibilities of this position include overseeing the accurate settlement of all sales, maintaining cashier and bar floats, handling transaction corrections, and managing cashiering procedures in compliance with established protocols. The manager ensures the outlet is operated efficiently and in alignment with the resort's concept statement, emphasizing courteous, professional, and flexible service that aligns with the resort's standards of performance. The F&B Manager is also responsible for staffing, including assigning duties to subordinates, adopting multi-tasking principles, evaluating team performance, and collaborating with Human Resources to establish a pool of qualified part-time employees. They must maintain a strong presence on the outlet floor, particularly during peak periods such as happy hours or special events, to promote seamless operations and enhance guest interaction.

Additionally, the F&B Manager serves as a proactive advocate for the resort, promoting its facilities to maximize sales and revenue generation. They ensure stock control and inventory management through strict adherence to par stock levels and frequent inventory audits. Coordination with kitchen and beverage departments is crucial to maintain quality control and service standards. The role requires a thorough knowledge of food and beverage items to recommend combinations and upsell to guests effectively. Handling guest inquiries with courtesy, addressing complaints promptly, and fostering lasting customer relationships are also vital aspects of the position.

The F&B Manager is expected to comply with all hotel policies, including safety, hygiene, and employee regulations, while maintaining a high standard of personal appearance and professionalism. They will lead monthly staff meetings, contribute to departmental and hotel-wide training, support departmental trainers, and participate actively in executive management meetings and reviews. The role demands flexibility, a positive attitude, and a readiness to adapt to changes within restaurant functions or hotel directives. Ultimately, this leadership role is crucial in sustaining the resort’s reputation for excellence and driving continuous improvement in service quality and operational efficiency.