Hotel Food & Beverage Manager

Position Overview

The Food & Beverage Manager is responsible for overseeing the hotel's restaurants, bars, room service, banquets, and catering operations. This role ensures high-quality food service, profitability, and excellent guest satisfaction across all outlets.

Key Responsibilities

• Supervise all F&B outlets, including restaurants, bars, room service, and banquets
• Ensure smooth day-to-day operations of kitchen and service staff
• Develop and enforce standard operating procedures (SOPs)
• Recruit, train, and supervise F&B staff
• Assign duties and schedules to ensure efficient service
• Monitor staff performance and provide constructive feedback
• Monitor quality of food, beverages, and service
• Respond to guest complaints and special requests professionally
• Maintain high standards of hospitality and presentation
• Collaborate with chefs and bartenders to plan and design menus
• Innovate and develop special or seasonal menu offerings
• Monitor food and beverage quality, presentation, and portion control
• Prepare F&B budgets and forecasts
• Monitor revenue, expenses, and profitability
• Control inventory, reduce waste, and manage portion sizes
• Ensure compliance with health, safety, and hygiene regulations
• Monitor storage and handling of food and beverages
• Maintain proper documentation for audits and inspections
• Oversee catering and banquet services for hotel events
• Coordinate with clients and staff to ensure flawless event execution
• Manage logistics, staffing, and setup for events
• Prepare reports on F&B operations, revenue, and guest feedback
• Suggest improvements to management for operational efficiency
• Implement and maintain quality control measures

Requirements

• Proven experience in a supervisory or managerial F&B role in a hotel or restaurant
• Experience in large-scale catering, banquets, or high-volume service operations

Technical Skills

• Knowledge of food and beverage operations
• Budgeting and inventory management