Food and Beverage Manager

Responsibilities:

• Manage the day-to-day running of restaurants, bars, banquets, and room service to guarantee seamless service.
• Recruit, train, schedule, and supervise F&B staff, including waitstaff, bartenders, and kitchen personnel.
• Develop department budgets, monitor expenses, implement upselling strategies, and ensure the overall profitability of the F&B division.
• Track stock levels for ingredients, beverages, and supplies; manage vendor relationships; and negotiate purchasing contracts.
• Work alongside the Executive Chef to design menus, set pricing, and introduce seasonal or promotional offerings.
• Enforce strict adherence to health codes, food safety regulations (such as HACCP standards), and liquor licensing laws.
• Gather guest feedback, respond to complaints professionally, and maintain high-quality dining experiences.

Requirements: 

• Good knowledge of food service operations and guest relations.
  
• Strong leadership and team management skills.
  
• 1–2 years of experience in F&B management within the hospitality industry.
  
• Ability to work in a fast-paced hospitality environment