Job Summary

The F&B Ops Manager is responsible for overseeing, supervising, and coordinating the entire Food & Beverage Operations Section and its personnel. The incumbent is accountable for revenue, budgeting, implementing a creative promotional calendar, food and service quality, cost control, labour cost, productivity, and meeting all government regulations. The F&B Ops Manager will work with the Executive Chef on all matters relating to culinary activities, including development of recipes, menu planning, standardizing food production to ensure consistent quality standards, pricing, and efficiency.

Responsibilities

Lead the financial management of all F&B outlets including banquet operations to achieve annual revenue and profitability targets
Analyze restaurant sales data and develop actionable plans to optimize sales levels and profitability
Design and execute marketing activities such as promotional events and discount schemes to drive customer engagement and revenue growth
Prepare and present monthly reports on staffing, food control, liquor costs, and sales performance to inform decision-making
Collaborate with the Executive Chef to plan and coordinate menus that balance quality, cost, and customer preferences
Establish and manage budgets and forecasts aligned with General Manager objectives to control operational costs and maximize profit
Oversee food and beverage pricing strategies, event planning, supplier solicitation, and sponsorship acquisition to enhance promotional effectiveness
Monitor and control labour costs including overtime and part-time staffing in relation to revenue fluctuations
Identify and capitalize on revenue opportunities to increase profit margins
Review monthly financial statements and monitor budget adherence to ensure efficient operations and cost control
Manage inventory levels by ensuring adequate stock supplies and initiating requisitions as necessary
Ensure smooth daily operations of all restaurants and banquet events, maintaining high standards of service and quality
Develop and implement service standards and procedures consistent with the Club's culture to enhance member experience
Manage and provide constructive feedback to staff to improve retention and productivity
Respond promptly and professionally to customer complaints to maintain high satisfaction levels
Enforce Club uniform standards among all employees to uphold brand image
Maintain rigorous quality control, hygiene, and health and safety standards in compliance with relevant authority regulations
Supervise and motivate service staff to optimize resource and manpower utilization
Conduct interviews and select suitable service operations staff to build a competent team
Design and deliver staff training programs in collaboration with management to ensure operational excellence
Foster a positive and inclusive work environment within F&B service operations
Partner with HR on staff development initiatives including On-the-Job Training and job rotation programs
Evaluate employee performance and provide recommendations for promotions and salary reviews
Manage and resolve staff grievances and disciplinary matters in coordination with HR
Serve as a role model by demonstrating teamwork, attention to detail, quality control, and professional interactions with Members and team members
Ensure fair and consistent treatment of employees and equitable opportunities for advancement
Build strong rapport with Members and gather feedback through regular surveys to maximize satisfaction with food and service quality
Support Members event needs by offering suggestions and coordinating preparations for special occasions such as birthdays and weddings
Collaborate with Banquet Operations to oversee special events and ensure seamless execution
Initiate reviews and updates of service policies and procedures in consultation with the Restaurant Manager
Address Members concerns and problems promptly and professionally
Perform any other duties as required by Senior Management

Food & Beverage Operations Manager