Food and Beverage (F&B) Manager at Domeo Resources International (DRI)

Main Function

• The Food and Beverage (F&B) Manager is responsible for overseeing all operations within the food and beverage department to ensure exceptional guest experiences, seamless service delivery, cost efficiency, and profitability. This role involves coordinating restaurants, bars, room service, banquets, and events.

Role Responsibilities

• Department Oversight and Service Excellence
• Supervise the day-to-day operations of all F&B outlets, including restaurants, bars, banquets, and room service.
• Ensure high standards of food quality, presentation, and service in line with the brand and guest expectations.

Menu and Product Management:

• Collaborate with the Executive Chef to design, update, and cost menus for profitability and customer appeal.
• Monitor food and beverage trends to introduce innovative service offerings.
• Financial Management and Cost Control
• Manage departmental budgets, control food and beverage costs, and ensure effective stock management.
• Analyze sales reports, forecast revenues, and implement strategies to increase profit margins.

Staff Management and Training:

• Lead, train, and motivate F&B team members to deliver top-tier service and comply with operational standards.
• Conduct performance evaluations and enforce disciplinary measures when necessary.
• Customer Engagement and Satisfaction
• Interact with guests to gather feedback, resolve complaints, and ensure repeat patronage.
• Create a welcoming, elegant, and customer-focused F&B environment.

Compliance and Safety:

• Enforce food safety, hygiene, and health regulations according to industry and local standards.
• Maintain audit readiness and compliance documentation.
• Event Coordination and Special Services
• Oversee food and beverage arrangements for special events, meetings, and conferences.
• Work closely with the Sales & Events team to deliver high-quality banquet and catering services.

Qualifications and Requirements
Education and Certifications:

• HND or B.Sc in Hospitality Management, Hotel & Catering, Business Administration, or related field.
• Food Safety and HACCP certification is an added advantage.

Experience:

• Minimum of 5 years of progressive experience in food and beverage management, preferably in a 5-star hotel.
• Strong experience in handling multiple outlets and banquet operations.

Skills:

• Operational and Financial Acumen
• Strong grasp of F&B operations, budgeting, cost control, and revenue forecasting.
• Skilled in using POS systems, stock management tools, and reservation software.
• Leadership and Team Management
• Proven ability to manage diverse teams and maintain high service standards.
• Competence in staff development, delegation, and performance monitoring.
• Guest Service and Communication
• Excellent communication and interpersonal skills.
• A customer-focused mindset with attention to detail and quality.
• Menu and Product Knowledge
• Good knowledge of international cuisine, wines, spirits, and fine dining service protocols.
• Innovative and trend-aware with a passion for food and beverage excellence.
• Crisis and Time Management
• Calm under pressure with the ability to resolve guest or staff issues effectively.
• Organized and efficient in managing multiple services or event schedules.
• The ideal candidate must have a strong background in hospitality management, a deep understanding of F&B operations, and excellent leadership and interpersonal skills.