Food & Beverage Manager

The Food and Beverage Manager is responsible for planning, organising, and controlling all food and beverage operations within a hospitality establishment. The role ensures high-quality customer service, profitable operations, efficient staff management, and compliance with health and safety standards.

• Oversee restaurant, bar, kitchen, and catering operations.
• Ensure high standards of food quality and customer service.
• Monitor food preparation and presentation standards.
• Coordinate special events, functions, and banquets.

• Recruit, train, supervise, and evaluate staff.
• Prepare staff schedules and duty rosters.
• Motivate employees and maintain teamwork.
• Ensure staff follow company policies and service standards.

• Prepare and manage budgets.
• Monitor sales, costs, and profitability.
• Control food and beverage costs and minimise wastage.
• Manage stock control and inventory systems.

• Ensure excellent guest experiences.
• Handle customer complaints professionally.
• Monitor customer satisfaction and service delivery.

• Ensure compliance with food safety and hygiene regulations.
• Maintain health and safety standards in all departments.
• Conduct regular inspections and quality checks.

• Prepare operational and financial reports.
• Maintain supplier and purchasing records.
• Coordinate with other departments to ensure smooth operations.