Food & Beverage Manager

Job description

Key Responsibilities:

Operations Management:

· Supervise and coordinate designated F&B outlets.
· Ensure smooth service delivery, maintaining high standards of food quality, presentation, and hygiene.
· Monitor inventory levels and manage supply orders.

Staff Supervision & Training:

· Recruit, train, and supervise F&B associates.
· Schedule shifts and manage staff performance.
· Conduct regular meetings and training sessions to improve service standards.

Customer Service & Satisfaction:

· Address customer complaints and feedback promptly.
· Ensure a welcoming atmosphere and excellent guest experience.
· Implement strategies to enhance customer loyalty and repeat business.

Marketing Collaboration:

· Work closely with the marketing department to develop and execute promotional campaigns for F&B outlets.
· Collaborate on social media strategies, content creation, and influencer partnerships to increase visibility.
· Coordinate with marketing to ensure alignment with brand standards and guest expectations.

Market Intelligence:

· Conduct regular market research to stay updated on industry trends, competitor offerings, and customer preferences.
· Analyze market data to identify new opportunities for growth and innovation.
· Use market insights to adapt menus, promotional strategies, and pricing to maintain competitiveness.

Financial Management:

· Develop budgets and control costs.
· Analyze sales reports and implement strategies to maximize profitability.
· Set pricing strategies and promotional offers.

Compliance & Safety:

· Ensure compliance with health, safety, and sanitation regulations (e.g., HACCP, local food safety laws).
· Conduct regular inspections of F&B outlets for cleanliness and safety.

Menu Planning & Vendor Relations:

· Collaborate with chefs to design menus based on market trends and customer preferences.
· Negotiate with suppliers for quality ingredients at competitive prices.

Desired profile

Qualifications :

Qualifications & Skills:

Education: Degree in Hospitality Management, Business Administration, or related field (preferred).

Experience: 3-5 years in F&B management (restaurants, hotels, or catering).

Skills:

·  Strong leadership and team management.
·  Excellent communication and customer service.
·  Financial acumen (budgeting, cost control).
·  Knowledge of POS systems and inventory software.
·  Problem-solving and decision-making abilities.

Work Environment:

·  Fast-paced, often requiring long hours, weekends, and holidays.
·  Interaction with staff, customers, and vendors.