Food and Beverage Manager at Domeo Resources International (DRI)

Summary

• 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.
• The ideal candidate must have a strong background in hospitality management, a deep understanding of F&B operations, and excellent leadership and interpersonal skills.

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.