Complex Food & Beverage Manager at Alan & Grant

Job Summary

• We seek an experienced and dynamic Complex Food & Beverage Manager to oversee the strategic and day-to-day operations of all F&B outlets and conferencing facilities across the estate.
• This leadership role carries responsibility for service excellence, financial performance, team development, and operational efficiency across multiple venues.

Key Responsibilities 

Operational Oversight

• Lead and manage all F&B operations across the estate, including: Golf Clubhouse Restaurant, Restaurant on 18, The Wine Bar, Driving Range & Golf X, Revivo Café, Events and Conferencing (8 function venues and boardrooms)
• Ensure consistent delivery of service excellence, ambiance, and culinary standards across all outlets.
• Monitor the quality of food, beverages, and guest experiences to maintain and exceed brand standards.
• Enforce compliance with health, safety, and sanitation regulations

People & Performance Management

• Lead and develop a multi-disciplinary F&B team across outlets.
• Conduct regular training, performance evaluations, and mentoring to build a high-performance culture.

Financial Management

• Oversee and optimize all cost drivers, including cost of sales, labor, and inventory management.
• Collaborate with the finance team to manage budgets, forecast revenue, and control expenses.

Event & Conferencing Coordination

• Manage all F&B aspects of corporate functions, retreats, weddings, boardroom service, and special events.
• Collaborate with the Events and Sales teams to ensure smooth execution and a world-class client experience.

Systems & Reporting

• Utilize MICROS for F&B POS operations and reporting.
• Interface with Opera for guest billing, room charge management, and revenue tracking.

Requirements

• Minimum of 5 years' experience in a senior F&B leadership role within hotel, resort, or golf estate environment.
• Proven experience managing multiple outlets and high-volume events.
• Proficiency in MICROS (F&B POS) and Opera PMS is essential.
• Strong financial acumen with experience managing budgets and cost controls.
• Demonstrated leadership in guest service delivery and team management.
• Excellent communication, problem-solving, and organizational skills.
• Ability to work under pressure in a dynamic, fast-paced environment.
• Hospitality management qualification or related tertiary education is advantageous.