Food & Beverage (F&B) Manager

Key Responsibilities:

1. Operational Management:

   • Plan, organize, and supervise the daily operations of the F&B department.
   • Ensure smooth functioning of all F&B outlets, including restaurants, cafes, or event spaces.

2. Customer Service:

   • Maintain high standards of customer satisfaction and handle guest complaints effectively.
   • Monitor and enhance customer feedback mechanisms.

3. Staff Management:

   • Recruit, train, and manage F&B staff, ensuring optimal performance.
   • Schedule and supervise shifts while maintaining proper staff allocation.

4. Financial Management:

   • Prepare budgets, forecasts, and financial reports for the F&B department.
   • Monitor and control costs, including food, beverage, and labor expenses.

5. Quality Assurance:

   • Ensure compliance with health, safety, and hygiene regulations.
   • Oversee the quality and presentation of food and beverages.

6. Inventory Management:

   • Maintain inventory control for all food, beverages, and supplies.
   • Coordinate with vendors for timely procurement of quality materials.

7. Strategic Planning:

   • Implement innovative ideas and strategies to enhance the F&B offerings.
   • Develop promotional and marketing activities to increase sales.

Qualifications & Requirements:

• Education: Bachelor’s degree in Hospitality Management or a related field.
• Skills:
  • Strong leadership and team management skills.
  • Excellent communication and interpersonal abilities.
  • Proficiency in F&B software and Microsoft Office.
  • Sound knowledge of F&B trends and customer preferences.