Food and Beverage Manager at Universal Human Resource Consult

Role Overview

The Food & Beverage Manager is responsible for overseeing the daily operations of all food and beverage outlets within the hotel, ensuring exceptional guest experiences, efficient service delivery, and strong financial performance.

This role requires a hands-on leader with strong operational expertise, excellent people management skills, and the ability to drive revenue while maintaining high standards of quality and hygiene.

Key Responsibilities

Operational Management

• Supervise the daily operations of restaurants, bars, room service, banquet operations, and any other F&B outlets
• Ensure all outlets operate efficiently and in accordance with hotel standards
• Monitor and maintain service quality, guest satisfaction, and brand consistency

Staff Leadership & Development

• Recruit, train, supervise, and evaluate F&B staff, including chefs, supervisors, waiters, and bartenders
• Develop staff schedules and ensure proper staffing levels for all shifts
• Conduct performance reviews and implement continuous training to improve service standards

Financial & Revenue Management

• Prepare and manage F&B budgets, forecasts, and cost control strategies
• Analyse sales and financial reports to maximise revenue and minimise food, beverage, and labour costs
• Implement strategies to increase average spend per guest and overall F&B profitability

Menu Planning & Quality Control

• Work with the Executive Chef to design menus, price items, and ensure creativity and quality
• Oversee food presentation, portion control, and recipe consistency
• Ensure all food and beverage meet the hotel's quality and hygiene standards

Guest Experience & Service Excellence

• Resolve guest complaints promptly and professionally
• Ensure personalised service delivery and maintain high guest satisfaction scores
• Develop and implement service standards and guest engagement initiatives