Food and Beverage Manager

Daily Operations Management: F&B Managers supervise all food and beverage outlets within a hotel, including restaurants, bars, room service, and event catering. They ensure smooth service delivery, timely opening of outlets, and adherence to service standards
Staff Management and Training: They recruit, train, and supervise staff, conduct performance evaluations, and maintain high service standards. Leadership and delegation skills are essential to manage diverse teams effectively in a union environment

Menu Planning and Development: Collaborating with chefs and culinary teams, F&B Managers design menus that align with guest preferences, seasonal trends, and profitability goals. They balance creativity with operational feasibility 
Inventory and Cost Control: Monitoring inventory, managing supplier relationships, and implementing cost-control measures are critical to minimize waste and maximize efficiency. They also oversee budgeting, forecasting, and financial reporting for the department
Customer Service and Guest Experience: F&B Managers address guest feedback, resolve complaints, and ensure memorable dining experiences. In hotels, this includes coordinating with other departments for group events, room service, and special requests 
Compliance and Safety: Maintaining hygiene standards and ensuring compliance with health and safety regulations is a key responsibility. Regular inspections and staff training on safety protocols are part of the role 

Successful F&B Managers require strong communication, leadership, organization, and customer-focused skills. They must be adept at using modern technology, such as property management systems (PMS) and point-of-sale (POS) software, to monitor operations, control costs, and optimize revenue. Must have 2 years of F&B leadership experience in a hotel is preferred.