Job Description

Food and Beverage Manager

About Royal Ocean Marine Enterprise (ROME) Backed by over 20 years of executive search excellence, Royal Ocean Marine Enterprise (ROME) is a premier APAC and global headhunting firm headquartered in Singapore. We specialize in mapping and placing C-Suite executives, Board Members, General Managers, and senior leadership across Maritime, Commercial Shipping, Energy, Hospitality, and major global industries. Combining deep sector heritage with sophisticated cross-industry talent insights, ROME connects forward-thinking organizations with transformative leadership worldwide.

Position Overview

We are partnering with our client—a premier, major luxury hotel destination featuring world-class facilities—to recruit an exceptional Food and Beverage Manager

The Food & Beverage Manager serves as a core operational leader overseeing day-to-day food, bar, and banquet operations. Reporting directly to executive leadership/department heads, this role focuses on driving operational efficiency, maintaining guest service standards, managing labor and inventory costs, ensuring strict health and regulatory compliance, and mentoring front-of-house teams.

Core Operational Pillars

1. Operations & Service Excellence

Standardization: Conduct daily outlet inspections to maintain high standards in food presentation, beverage curation (wine, cocktails, non-alcoholic), and venue cleanliness.
Communication: Drive daily shift briefings to share operational goals, menu knowledge, and service targets with front-line staff.
Event Execution: Partner with cross-functional teams to plan and execute seasonal promotions, guest dining experiences, and banquet events.

2. Financial Management & Cost Control

Budgeting & P&L: Assist in building annual F&B budgets, conduct monthly P&L statement analyses, and track operational variance against financial forecasts.
Inventory Control: Oversee monthly inventory turnover across food, beverage, and operating supplies to eliminate waste and control cost of goods sold (COGS).
Administrative Tracking: Maintain detailed records for purchasing, vendor invoicing, employee schedules, and year-over-year operational trends.

3. Talent Management & Development

Labor Allocation: Build schedules aligned with guest demand and business forecasts to optimize labor efficiency.
Recruitment & Training: Participate in hiring, onboarding, and training programs covering customer service, product/menu knowledge, and standard operating procedures (SOPs).
Team Leadership: Foster collaboration and handle real-time operational problem-solving among outlet teams.

4. Compliance, Safety & Administration

Food Safety Management System (FSMS): Strictly enforce sanitation regulations, hygiene standards, and safety guidelines for all F&B handlers.
Policy Enforcement: Uphold organizational policies, labor laws, codes of conduct, and continuously update the F&B Operations Policy & Procedure Manual.

Education

Bachelor's Degree in Hospitality Management, Culinary Arts, or equivalent.

Experience

Minimum 10 years of progressive F&B/Front-of-House experience in hotels, resorts, or high-volume dining, including prior F&B Management or Restaurant General Manager (RGM) experience.

Technical & Financial

Hands-on knowledge of POS systems, PMS, Excel/MS Office, budgeting, P&L analysis, and cost control systems.

Direct Reports

Assistant F&B Managers, Restaurant Managers/Supervisors, Banquet Supervisors, Head Sommelier/Bar Managers, and operational staff