As the F&B Manager, you will oversee the day-to-day operations of the restaurant and bar, ensuring excellence in service, food quality, and guest satisfaction. You will be responsible for managing front-of-house (FOH) operations, supervising staff, optimizing sales and profitability, and maintaining compliance with health, safety, and licensing standards. This role requires a hands-on leader with strong operational expertise, people management skills, and a passion for delivering memorable dining experiences.
Key Responsibilities
1. Operations Management
- Oversee daily F&B operations across service shifts to ensure smooth service flow.
- Maintain high standards of food, beverage, and service quality in line with brand expectations.
- Monitor reservations, seating, and customer flow to maximize efficiency.
- Ensure compliance with workplace safety, hygiene, and licensing requirements.
2. Sales and Profitability
- Drive revenue through upselling, promotions, and customer engagement.
- Manage costs through efficient scheduling, inventory control, and wastage reduction.
- Review daily sales reports, analyze performance, and recommend improvements.
- Support new product launches, seasonal promotions, and marketing activations.
3. Staff Management and Training
- Lead, train, and motivate FOH staff to deliver excellent guest service.
- Prepare staff schedules to ensure adequate coverage during peak and off-peak hours.
- Conduct regular briefings, coaching, and performance appraisals.
- Foster a positive work environment and encourage teamwork.
4. Guest Experience
- Act as the primary contact for guest feedback, complaints, and service recovery.
- Build strong relationships with regular customers and ensure VIP treatment.
- Monitor service standards and ensure consistent, memorable experiences.
5. Inventory and Supplier Management
- Oversee ordering, receiving, and storage of food and beverage supplies.
- Maintain accurate stock records and conduct regular inventory checks.
- Work with suppliers to ensure quality and cost efficiency.
6. Reporting and Administration
- Prepare weekly/monthly reports on sales, costs, staff performance, and operational issues.
- Ensure compliance with company policies and statutory requirements.
- Provide feedback to management on operational challenges and business opportunities.
Requirements
- Diploma/Degree in Hospitality, Business, or related field.
- Strong leadership, organizational, and interpersonal skills.
- Knowledge of F&B operations, cost control, and customer service best practices.
- Ability to work under pressure in a fast-paced environment.
- Proficiency in POS systems and MS Office familiarity with inventory systems is a plus.
