Senior Food Beverage Operations Manager

Roles and responsibilities

As our F&B Operations Manager, you will be reporting directly to the General Manager. You’ll be leading the charge in our dining operations, ensuring our guests’ experiences are nothing short of spectacular. You’ll drive innovation by collaborating with Chefs and the Marketing team; bringing fresh concepts and local flavours to life. You’ll set and maintain the highest standards of food and service quality, ensuring every dish and interaction leaves a lasting impression. Leadership and team-building will be key as you inspire, train, and mentor your team to deliver excellence while fostering a fun and engaging work environment.

You’ll keep an eye on the numbers, making sure budgets stay on point, costs are in check, and profits are looking good. Additionally, you’ll engage with guests, building genuine connections to ensure their feedback is heard and their expectations are exceeded.

What We Need From You

We’re seeking someone who can seamlessly juggle creativity, strategy, and leadership. We’re looking for a minimum of 2-3 years of experience in F&B management and a proven track record of leading successful teams and creating a positive work culture. Exceptional organizational skills, attention to detail, and the ability to thrive in a fast-paced environment are key. An innovative mindset and the courage to push boundaries and try new ideas will set you apart.

• Supervising Operations: Overseeing the activities of the restaurant and bar during busy service hours, ensuring that staff are meeting customer needs and adhering to standards.
• Cost Analysis: Reviewing financial reports, analyzing food and beverage cost ratios, and making adjustments to ensure profitability while maintaining quality.
• Menu Updates: Meeting with the chef and kitchen team to review and update the menu, introduce seasonal dishes, and remove underperforming items.
• Staff Development: Conducting training sessions for new staff and offering ongoing coaching to improve service skills and product knowledge.
• Handling Guest Feedback: Responding to guest feedback, both positive and negative, addressing concerns promptly, and taking corrective actions where needed.
• Event Management: Overseeing the food and beverage service for a wedding, corporate event, or conference, coordinating with event planners, chefs, and waitstaff to ensure smooth execution.
• Inventory Check: Reviewing inventory levels with the purchasing manager and deciding when to order new supplies based on demand, budget, and stock levels.

Desired candidate profile

1. Operational Management

• Overseeing Daily Operations: Managing the daily operations of food and beverage services, including restaurants, bars, catering, room service, and banqueting, ensuring everything runs efficiently.
• Coordinating Departments: Working closely with kitchen staff, waitstaff, bartenders, and other personnel to ensure smooth operations and seamless service delivery.
• Maintaining Standards: Ensuring that all food and beverage outlets adhere to high standards of cleanliness, quality, and customer service, maintaining a consistent guest experience across all dining areas.

2. Financial Management and Budgeting

• Budgeting and Cost Control: Creating and managing the F&B budget, closely monitoring costs and revenue, and implementing cost-control measures to maximize profitability. This includes managing food and beverage costs, labor costs, and wastage.
• Inventory Management: Overseeing inventory levels for food, beverages, and supplies, ensuring that stock levels are adequate without over-ordering, and minimizing waste.
• Pricing Strategy: Developing pricing strategies for the menu, considering both market conditions and profitability, and ensuring that the pricing reflects the quality and branding of the establishment.

3. Menu Planning and Development

• Menu Design: Collaborating with chefs and culinary teams to design menus that are both appealing to guests and aligned with the restaurant’s concept or the hotel’s dining options.
• Food and Beverage Trends: Staying informed about industry trends and customer preferences, suggesting innovative dishes, seasonal offerings, and new beverage options that could enhance the menu.
• Quality Control: Ensuring that the food and beverages are of the highest quality, maintaining consistency in preparation and presentation across all services.

4. Staff Management and Training

• Recruiting and Training: Hiring, training, and managing F&B staff, ensuring they understand service standards, health and safety regulations, and customer expectations.
• Staff Scheduling: Overseeing the scheduling of staff to ensure adequate coverage during peak hours while managing labor costs effectively.
• Performance Management: Monitoring staff performance, offering feedback, and conducting evaluations to ensure continuous improvement and high standards of service.

5. Guest Relations and Service Excellence

• Customer Service: Ensuring that all guests receive high-quality service, resolving complaints or concerns promptly and professionally, and handling difficult situations with discretion and care.
• Guest Engagement: Engaging with guests to gather feedback on their dining experience, making adjustments where necessary, and maintaining a positive relationship with frequent or VIP guests.
• Event Coordination: Organizing and overseeing special events, banquets, weddings, and conferences to ensure smooth and successful food and beverage service.