Food & Beverage Manager

About the role

The Food & Beverage Manager leads the daily operations of the hotel’s food and beverage department, ensuring high standards of service, quality, and guest satisfaction. Reporting to senior management, the role balances strategic planning with hands‑on execution across all dining venues.

Key responsibilities

• Provide strategic direction for the F&B department and align it with hotel objectives.
• Train, develop, and support the F&B team, ensuring effective communication at all times.
• Attend departmental meetings, coordinate with other hotel departments, and ensure seamless service delivery.
• Collaborate with the Executive Chef on sales promotions, menu development, and pricing strategies.
• Maintain compliance with licensing, health & safety, food hygiene regulations, and local policies.
• Oversee inventory control, bar inventories, cash deposits, and capital project timelines.
• Monitor guest satisfaction scores, quality audit results, and employee engagement metrics.
• Conduct regular inspections to guarantee product quality and operational excellence.

Required profile

• Proven experience managing food and beverage operations in a hotel or similar hospitality environment.
• Strong knowledge of health, safety, and food hygiene regulations.
• Ability to develop and implement strategic plans, budgets, and pricing strategies.
• Excellent leadership and team‑development skills.
• Understanding of the competitive landscape and emerging market trends.

Required skills

What we offer

• Opportunity to lead a dynamic F&B team in a reputable hotel.
• Competitive compensation package aligned with performance targets.
• Professional development and training programs.