FOOD AND BEVERAGE (F&B) MANAGER

Key Responsibilities

• Operations Management: Supervise daily opening, running, and closing of restaurants, bars, room service, and catered events.
• Financial Control: Manage departmental budgets, monitor labor costs, reduce food waste, and drive profit goals.
• Staff Leadership: Recruit, train, schedule, and evaluate front-of-house and back-of-house service personnel.
• Menu & Inventory Planning: Collaborate with chefs to design menus, forecast inventory needs, and order supplies from verified vendors.
• Quality & Safety Compliance: Enforce health, hygiene, and sanitation regulations such as HACCP guidelines.
• Guest Relations: Resolve customer complaints quickly and maintain high standards of customer satisfaction.

Requirements

• Experience: More than 5 years of progressive experience in F&B or restaurant management.
• Skills: Strong financial acumen, team leadership, problem-solving, and communication abilities.
• Technical Knowledge: Proficiency in POS (Point of Sale) software, inventory management tools, and Microsoft Office.
• Work Conditions: Flexible hours, including nights, weekends, and holidays.