About the Role

The F&B Manager is responsible for overseeing all food and beverage operations of the restaurant. This leadership role ensures exceptional guest experiences, maximizes profitability, and maintains operational excellence while working closely with the Executive Chef, kitchen, marketing, and sales teams.

Responsibilities

Strategic Leadership

• Develop and implement F&B strategies to enhance quality, revenue, and guest satisfaction.
• Analyze market trends and guest feedback to refine offerings.
• Collaborate with ownership on long-term business goals.

Team Management

• Recruit, train, and supervise F&B staff (servers, bartenders, hosts).
• Set performance standards, conduct evaluations, and address employee concerns.
• Partner with the Executive Chef and Kitchen Managers to ensure proper staffing and adherence to standards.

Menu & Revenue Optimization

• Collaborate with the Executive Chef/Head Chef on menu development, ensuring alignment with brand identity and guest preferences (including dietary needs).
• Price menu items strategically to balance profitability and quality.
• Develop and monitor sales reports to identify trends and adjust strategies.

Event & Banquet Coordination

• Liaise with the events team on bookings, special requests, and banquet functions.
• Ensure flawless execution of private dining and catering events.
• Communicate guest requirements to FOH/BOH teams proactively.

Quality Control & Compliance

• Enforce strict food/beverage quality standards and recipe adherence.
• Conduct daily inspections to ensure compliance with health, safety, and hygiene regulations.
• Uphold company policies (Operations Manual, Code of Conduct) across all staff.

Inventory & Cost Management

• Manage beverage inventory, minimizing waste and optimizing stock levels.
• Coordinate with Kitchen Manager to ensure menu item availability.
• Monitor food costs (COGS ≤ 28–30%) and labor costs (≤ 20–25%).

Guest Experience & Ambiance

• Exceed guest expectations in service, presentation, and cleanliness.
• Address complaints promptly and implement service recovery measures.
• Maintain restaurant ambiance (lighting, music, table settings).

Reporting & Communication

• Provide owners with regular updates on sales, productivity, and guest feedback.
• Prepare and analyze P&L reports to drive decision-making.

Additional Duties

• Duties may evolve based on business needs, with timely notification from ownership.

Required Skills & Qualifications

• Experience: 5+ years in F&B management (fine dining / full-service restaurants preferred).
• Leadership: Proven ability to manage large teams (20+ staff).
• Financial Acumen: Strong grasp of P&L, cost control, and inventory systems.
• Regulatory Knowledge: Food safety certifications, local compliance.
• Tech Skills: POS systems, Excel.
• Flexibility: Nights, weekends, and holidays required.

Preferred Qualifications

• Degree in Hospitality Management or Business.
• Experience with event planning and catering operations.
• Multilingual skills

Performance Metrics

• Guest satisfaction scores (e.g., reviews, survey ratings).
• Revenue growth and profitability targets.
• Compliance with health/safety audits.
• Staff retention and training completion rates.

Please refer to job description.