Food and Beverage Manager

POSITION SUMMARY

• Fully responsible for managing banquet services, all restaurant, and bar operations in accordance with hotel standards to maintain product quality and ensure guest satisfaction while maximizing departmental profitability.
• Coordinate all Human Resources functions, including recruitment and staff discipline, for restaurant and bar teams.
• Ensure the seamless daily operations of all F&B outlets

I. Responsible for all phases of Food & Beverage operation, including:

1. Working with the Executive Chef to ensure right food preparation & presentation.
2. Catering Department – To be present in all major events of the hotel. Knows & checks daily function to liaise with Banquet or Catering Manager.
3. All restaurants.
4. Room Service.

II. Duties & responsibilities

1. Directly reports to the General Manager (GM) to oversee the supervision and performance of all F&B employees, facilities, operations, sales, costs, and departmental profitability.
2. Analyzes F&B operations in terms of cost control, sales growth, efficiency, merchandising principles, work simplification, and sanitation. Recommends and implements necessary improvements for optimal performance while maintaining payroll control.
3. Develops and conducts training sessions and workshops for all F&B department personnel. Acts as a trainer for all F&B outlets, including restaurants and catering.
4. Demonstrates strong financial acumen, fully understands budgeting, and implements corrective measures to ensure adherence to financial targets.
5. Ensures compliance with established policies, procedures, and operational standards.
6. Coordinates functions and activities with other Department Heads, reporting directly to the GM for assignments and instructions.
7. Provides functional guidance and direction to all F&B operations and issues necessary instructions to ensure smooth operations.
8. Oversees and coordinates all aspects of menu planning, pricing, food presentation, sanitation, food promotions, and employee scheduling in collaboration with the Executive Chef to maintain service quality at all times.
9. Works closely with the Purchasing Department to ensure all F&B purchases meet quality and specification standards. Approves and signs beverage purchase orders as Head of Department (HOD).
10. Conducts weekly F&B department meetings to address key operational issues, upcoming banquets, procedural improvements, and new management policies.
11. Maintains an up-to-date standard recipe file, detailing cost breakdowns and preparation instructions for all menu items, including potential new dishes.
12. Develops and approves job descriptions for all F&B service positions to ensure proper orientation for new employees.
13. Participates in recruitment, engagement, and termination of F&B staff in coordination with the Director of Human Resources and F&B Department Heads.
14. Conducts daily inspections of all F&B areas, including restaurants, bars, storerooms, canteens, and other relevant spaces.
15. Collaborates with other HODs to develop innovative ideas that enhance F&B revenue and productivity.
16. Attends all F&B meetings and represents the department in daily HOD briefings.
17. Participates in new restaurant projects or other assignments as designated by the GM.
18. Performs any additional tasks assigned by the GM or hotel management.