Working Hour: Highly Flexible

A hotel Food and Beverage (F&B) Manager duties include overseeing daily operations, managing staff, controlling budgets, and ensuring guest satisfaction. They are responsible for everything from menu planning and inventory control to staff training and compliance with health and safety regulations. The role also involves developing marketing strategies, managing special events.

Operational duties

• Oversee daily operations: Manage all F&B operations, including restaurants, bars, room service, and banquets.
• Ensure quality and service: Maintain high standards for food quality, presentation, and service delivery.
• Menu management: Collaborate with chefs on menu planning, costing, and staying current with food trends.
• Special events: Coordinate with event planners to ensure successful execution of banquets and special functions.
• Maintenance: Ensure equipment and facilities are well-maintained.

Staff management

• Performance management: Supervise staff, monitor performance, and provide feedback.
• Develop staff: Motivate the team and foster a positive work environment to provide excellent service.

Financial responsibilities

• Budgeting: Develop and manage the F&B department’s budget.
• Cost control: Monitor food costs, control expenses, and maximize profitability.
• Guest satisfaction: Ensure guest satisfaction, handle complaints, and resolve customer issues.
• Compliance: Ensure all operations comply with health, safety, and sanitation regulations.

Essential qualifications

• Education: A Bachelor’s degree in Hospitality Management or a related field is often preferred, though some positions may accept an Associate’s degree or a high school diploma combined with extensive experience.
• Experience: A minimum of 3-5 years of experience in food and beverage management or supervision is typically required, with many roles also needing experience in a hotel setting.
• Knowledge: You must have extensive knowledge of culinary trends, food and beverage operations, menu planning, inventory management, and standard portion and plating standards.