Food & Beverage Manager

The Food & Beverage Manager will oversee all F&B operations during both the pre-opening and operational phases of the hotel. This includes planning, organizing, and directing all food and beverage outlets to ensure service excellence, profitability, and adherence to brand standards. The role is pivotal in establishing concepts, standards, and teams that will define the property’s culinary and service identity.

Pre-Opening Phase

• Lead the development and implementation of all F&B concepts, menus, and operational structures in collaboration with the Executive Chef and General Manager.
• Prepare the pre-opening F&B critical path, ensuring timely execution of all deliverables.
• Contribute to the design and layout of restaurants, bars, kitchens, and service areas to ensure operational efficiency and guest comfort.
• Assist in the selection and procurement of FF&E and OS&E, including tableware, kitchen equipment, bar fixtures, and uniforms.
• Develop and standardize Standard Operating Procedures (SOPs) for all outlets, covering service standards, hygiene, and safety.
• Recruit, train, and onboard the F&B team to ensure readiness for the opening.
• Collaborate with the Sales & Marketing team to create pre-launch promotions, events, and brand activation activities.
• Establish vendor relationships, negotiate supply contracts, and ensure compliance with quality and cost parameters.
• Develop pre-opening budgets, including CAPEX and operational forecasts.
• Coordinate pre-opening tastings, trial runs, and soft-opening events to refine service delivery and menu quality.

Post-Opening / Operational Phase

• Oversee the daily operations of all F&B outlets, ensuring consistent delivery of high-quality food and service.
• Manage departmental budgets, control costs, and optimize revenue through effective menu engineering and pricing strategies.
• Ensure compliance with health, safety, and hygiene standards, including local licensing regulations.
• Drive guest satisfaction by maintaining service excellence and addressing feedback promptly.
• Develop and monitor KPIs, financial reports, and operational performance indicators for each outlet.
• Work closely with the Executive Chef on menu innovation, product quality, and seasonal offerings.
• Lead, motivate, and mentor F&B team members to achieve performance goals and career growth.
• Implement effective inventory, waste management, and cost-control systems.
• Develop marketing and promotional initiatives to increase footfall and profitability across outlets.
• Collaborate with other departments to ensure seamless guest experiences, especially during events, banquets, and conferences.

• Bachelor’s degree in Hospitality Management, Culinary Arts, or related field.
• Minimum 8–10 years of F&B management experience, with at least 3 years in a senior leadership role.
• Proven pre-opening experience in setting up outlets, restaurants.
• Strong financial acumen and experience managing departmental P&L.
• Excellent leadership, organizational, and interpersonal skills.
• Comprehensive knowledge of food safety, HACCP, and local health regulations.
• Exceptional understanding of restaurant operations, mixology, and fine dining service standards.
• Creativity and innovation in concept development and menu planning.
• Proficiency in POS and inventory management systems.

• Strategic planning and execution
• Leadership and team development
• Guest service excellence
• Financial and cost control management
• Menu design and innovation
• Communication and collaboration
• Problem-solving and decision-making
• Attention to detail and quality assurance

• Successful and timely pre-opening of all F&B outlets
• Guest satisfaction and online review ratings
• Achievement of revenue and profit targets
• Compliance with safety, hygiene, and brand standards
• Team engagement and retention
• Efficiency in cost control and waste management