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Job Summary
Purpose of the Position The Food and Beverage Manager is responsible for planning, organising, and controlling all food and beverage operations within a hospitality establishment. The role ensures high-quality customer service, profitable operations, efficient staff management, and compliance with health and safety standards. Key Responsibilities Food and Beverage Operations Oversee restaurant, bar, kitchen, and catering operations. Ensure high standards of food quality and customer service. Monitor food preparation and presentation standards. Coordinate special events, functions, and banquets. Staff Management Recruit; train, supervise, and evaluate staff. Prepare staff schedules and duty rosters. Motivate employees and maintain teamwork. Ensure staff follow company policies and service standards. Financial Management Prepare and manage budgets. Monitor sales, costs, and profitability. Control food and beverage costs and minimise wastage. Manage stock control and inventory systems. Customer Service Ensure excellent guest experiences. Handle customer complaints professionally. Monitor customer satisfaction and service delivery. Health and Safety Ensure compliance with food safety and hygiene regulations. Maintain health and safety standards in all departments. Conduct regular inspections and quality checks. Administration and Reporting Prepare operational and financial reports. Maintain supplier and purchasing records. Coordinate with other departments to ensure smooth operations. Job Specification Minimum Qualifications Diploma or Degree in Hospitality Management, Food and Beverage Management, or related field. Food safety certification is advantageous. Experience 3–5 years’ experience in food and beverage operations. Supervisory or management experience preferred. Experience in hotels, restaurants, resorts, or catering establishments. Knowledge Food and beverage service standards. Stock and inventory control. Budgeting and cost control. Food safety and hygiene regulations. Hospitality customer service practices. Skills Leadership and staff management skills. Strong communication and interpersonal skills. Financial and organisational skills. Problem-solving and decision-making abilities. Customer service and conflict-resolution skills. Computer literacy and POS system knowledge. Personal Attributes Professional and well-presented. Energetic and customer-focused. Ability to work under pressure. Strong attention to detail. Team player with leadership qualities. Working Conditions Shift work, including weekends and public holidays. Fast-paced hospitality environment. Long hours may be required during busy periods and events. Reporting To General Manager / Operations Manager
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