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The Food & Beverage Manager oversees daily F&B operations, ensures high-quality service standards, manages staff, improves customer experience, and drives operational and financial performance. The role requires strong leadership, operational planning, and business management skills.
1. Operations Management
Oversee day-to-day restaurant or outlet operations to ensure efficiency and service excellence.
Develop and implement standard operating procedures (SOPs) for service, hygiene, and food safety.
Monitor inventory, ordering, stock rotation, and cost-control processes.
Coordinate with kitchen and service teams to ensure smooth workflow.
Recruit, train, schedule, and supervise service staff.
Conduct regular performance reviews and provide coaching or corrective actions.
Create staff duty rosters and ensure adequate manpower coverage.
Maintain a positive work culture and encourage teamwork.
Handle customer feedback, complaints, and special requests professionally.
Ensure high levels of customer satisfaction and consistent service quality.
Monitor dining trends and improve service offerings based on customer preferences.
Manage outlet budgets, sales targets, and cost-control measures.
Analyse sales performance and prepare operational reports for management.
Plan promotions, pricing strategies, and marketing activities to increase revenue.
Work with external vendors and suppliers to negotiate prices and maintain product quality.
Ensure compliance with local regulations (SFA, hygiene standards, liquor licensing, etc.).
Oversee implementation of workplace safety and health policies.
Conduct routine audits on cleanliness, food handling, and staff hygiene.
Improve operational workflows and introduce efficiency-boosting initiatives.
Plan menus and collaborate with chefs on seasonal, promotional, or new menu items.
Contribute to business expansion plans, new outlet setups, or concept development.
Job ID: 134148063
