Job Brief

We are looking for food and beverage managers who will oversee all aspects of the food and beverage operations at the hotel/restaurant/event venue. The successful candidate will manage daily operations, maintain high food and service quality standards, develop menus, and work closely with staff to ensure efficient service delivery. They will also ensure compliance with health and safety regulations, manage budgets, and maintain exceptional customer satisfaction.

What You Will Be Doing

• Manage the daily operations of the food and beverage department, including restaurants, bars, catering services, and events.
• Develop and implement strategies to improve customer satisfaction, increase sales, and enhance profitability.
• Collaborate with chefs, kitchen staff, and suppliers to develop menus that are creative, cost-effective, and in line with customer expectations.
• Monitor and ensure compliance with food safety, hygiene, and health standards.
• Recruit, train, and supervise food and beverage staff, ensuring high levels of performance and customer service.
• Oversee inventory management, ordering, and stocking of supplies to ensure consistent availability.
• Prepare and manage budgets, ensuring cost control and profitability.
• Conduct regular audits to ensure high standards of cleanliness and operational efficiency.
• Analyze sales trends and customer feedback to identify areas for improvement.
• Coordinate food and beverage operations for events, ensuring seamless delivery and guest satisfaction.
• Maintain strong relationships with suppliers, ensuring quality and timely deliveries.
• Handle customer complaints and resolve issues in a professional and timely manner.
• Develop and enforce standard operating procedures (SOPs) to optimize workflow and service quality.

The Ideal Candidate

• A bachelor’s degree in Hospitality Management, Culinary Arts, or a related field is preferred.
• Minimum of 5 years of experience in a managerial role in a hotel.
• Strong knowledge of food and beverage operations, including service standards, menu development, and food safety regulations.
• Excellent leadership and team management skills.
• Ability to work under pressure and handle multiple tasks efficiently.Proficient in using Microsoft Office Suite and restaurant management software.
• Strong financial acumen, including experience with budgeting, cost control, and inventory management.
• Outstanding interpersonal and communication skills with the ability to build relationships with staff, customers, and vendors.
• Ability to maintain a high standard of cleanliness and organization in all work areas.
• Must be detail-oriented, with strong problem-solving and decision-making skills.
• Ability to work flexible hours, including evenings, weekends, and holidays.

Note: Only qualified candidates will be contacted.