Food & Beverage Manager

About the role

The Food & Beverage Manager leads the F&B operation, shaping its strategic direction and ensuring day‑to‑day excellence. Reporting to the Executive Assistant Manager/DOP, you will drive profitability, quality, and team performance across all outlets.

Key responsibilities

• Oversee daily operations of restaurants, bars and other F&B outlets, ensuring targets are met.
• Define and communicate strategic direction in partnership with the Executive Chef and senior leadership.
• Prepare, monitor and adjust the annual budget, revenue goals and expense forecasts.
• Analyse financial reports, control costs, and implement corrective actions as needed.
• Monitor market trends to adapt menu offerings and improve profitability.
• Manage inventory control, monthly reconciliation and cost‑control initiatives.
• Ensure highest standards of service, food safety (HACCP), hygiene and fire safety.
• Conduct regular briefings, meetings and guest interactions to maintain quality and loyalty.

Required profile

• Proven leadership experience in hospitality or large‑scale F&B operations.
• Strong financial acumen with ability to manage budgets and drive profit.
• Excellent communication skills and ability to motivate diverse teams.
• Commitment to quality, creativity and continuous improvement.

Required skills

• HACCP / Food Safety certification
• Inventory management
• Budgeting and financial analysis
• Cost control techniques

What we offer

• Opportunity to shape a world‑class F&B operation.
• Competitive compensation package.
• Dynamic, international work environment.