F&B Manager

Description

The F&B Manager supports the Restaurant Manager in overseeing outlet operations, ensuring smooth service delivery, profitability, and compliance with brand standards. This role involves managing staff, budgets, guest satisfaction, and operational efficiency to maintain high-quality service. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

* Manage and oversee daily outlet operations in line with brand standards * Monitor outlet operating budget including revenues, labour costs, and profitability * Identify ways to increase revenues while upholding service quality * Prepare weekly schedules and daily floor plans for the team * Participate in hiring, training, and continuous staff communication * Ensure compliance with health, safety, hygiene, and food handling standards * Address guest feedback and resolve complaints promptly * Conduct daily staff briefings on occupancy forecast, reservations, and special requests * Supervise storage and operational areas to ensure cleanliness and orderliness * Monitor staff grooming, professionalism, and service quality * Coordinate with Chef and other departments for promotions and upselling opportunities * Ensure proper care and maintenance of hotel equipment * Attend meetings, briefings, and training sessions as required * Perform additional duties assigned by management

Qualifications and Requirements

* Minimum 2 years of experience in a similar capacity * Strong leadership and supervisory skills * Ability to lead and motivate a team in a fast-paced environment * Good communication and problem-solving skills * Ability to work under pressure with strong focus on quality control

Working Condition

Working hours

Full-time, 5–6 days per week including weekends and public holidays as required