The Food and Beverage Manager oversees the operation of the hotel food and beverage including banquets and restaurant. They recruit and train staff, keep an inventory of food supplies, handle customer complaints, and prepare the menus.

They will supervise the activities of the hotel’s main restaurant as well as the cocktail lounge, banquets, and any food ordered through room service.

Responsibilities :

• Coordinate daily Front of the House and Back of the House F&B operations
• Respond efficiently and accurately to customer complaints
• Organize and supervise shifts
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses

Last updated : 2024-05-11