Food and Beverage Manager at Domeo Resources International (DRI)

Main Function

• The Food & Beverage Manager is responsible for overseeing all operations related to food and beverage services across the hotel’s outlets, including restaurants, bars, banquet services, and room service.
• This role ensures that F&B operations deliver exceptional guest experiences, meet luxury standards, maximize profitability, and maintain a seamless collaboration between departments.
• The manager is expected to lead by example, uphold the hotel’s reputation for excellence, and foster a culture of quality and service.

Role Responsibilities
Operational Management:

• Oversee the daily operations of all F&B outlets, including fine dining restaurants, bars, room service, and event catering.
• Ensure the consistent delivery of high-quality food, beverages, and service across all areas.
• Establish and maintain superior luxury standards for cleanliness, service, presentation, and product quality.
• Implement operational procedures to enhance guest experience and operational efficiency.

Financial Management:

• Prepare, manage, and monitor the department’s budget, ensuring cost control and profitability.
• Conduct regular financial analysis (P&L statements, cost per cover, sales mix) to optimize revenue and manage expenses.
• Develop and execute strategies to increase revenue through upselling, promotions, special events, and menu engineering.
• Track and manage inventory, procurement, and supplier relationships to ensure cost-effective purchasing.

Menu Development and Quality Control:

• Collaborate with the Executive Chef and kitchen team on menu planning, including the development of new dishes, seasonal offerings, and wine pairings.
• Ensure the food and beverage offerings align with the hotel’s superior luxury brand and guest expectations.
• Monitor food and beverage quality through regular tastings and inspections, ensuring consistency and adherence to standards.

Guest Experience & Satisfaction:

• Ensure all guest interactions reflect the hotel’s commitment to providing an extraordinary luxury experience.
• Handle guest feedback and complaints with professionalism, taking immediate corrective actions to resolve any issues.
• Work with the marketing team to design and promote guest-centric experiences such as wine tastings, chef’s tables, and exclusive dining events.

 Team Leadership & Development:

• Recruit, train, and mentor F&B staff to ensure they meet the hotel’s high standards of service and guest interaction.
• Foster a culture of unbridled excellence, teamwork, and continuous improvement within the F&B team.
• Conduct regular performance reviews and provide coaching to staff to foster growth and development.
• Schedule staff shifts and manage workforce planning to optimize labor efficiency while maintaining superior luxury service levels.

Health, Safety, and Compliance:

• Ensure compliance with all health, safety, and hygiene standards as required by law and the hotel’s policies.
• Conduct regular audits and inspections to maintain a safe and sanitary environment in the F&B outlets and kitchens.
• Ensure compliance with licensing regulations related to food safety, and other legal requirements.

Event and Banquet Management:

• Plan and execute all food and beverage-related aspects of hotel events, weddings, and banquets, ensuring each event exceeds client expectations.
• Work with the Events and Banqueting teams to deliver high-quality, luxurious experiences, managing everything from menu selection to staff coordination.

Marketing and Innovation:

• Collaborate with the hotel’s business development team to promote F&B outlets and events, create seasonal promotions, and drive revenue through creative initiatives.
• Keep up-to-date with current F&B trends, luxury dining innovations, and guest preferences to continually elevate the hotel’s offerings.
• Innovate and refresh menus, service offerings, and guest experiences in line with evolving superior luxury market demands.

Supplier and Vendor Relations:

• Establish and maintain strong relationships with suppliers to ensure premium products at competitive prices.
• Negotiate contracts and monitor deliveries to ensure quality, consistency, and sustainability in food and beverage procurement.
• Ensure the ethical and sustainable sourcing of ingredients, aligning with the hotel’s brand values.

Experience / Qualification

• Degree in Hospitality Management, Culinary Arts, or related field.
• Minimum of 5-7 years of experience in F&B management within superior luxury hotels or high-end restaurants.

Competencies / Skills:

• Leadership: Strong leadership and team management skills with the ability to motivate and develop staff.
• Financial Acumen: Proven ability to manage budgets, analyze financial reports, and implement cost-saving initiatives.
• Guest Focus: Excellent guest service and problem-solving skills, with a passion for creating unforgettable experiences.
• Creativity & Innovation: Ability to innovate and enhance the F&B offerings to align with superior luxury market trends.
• Communication: Strong interpersonal, verbal, and written communication skills.
• Technical Knowledge: In-depth knowledge of food safety regulations, procurement processes, and menu engineering.
• Multitasking: Ability to work under pressure, manage multiple priorities, and meet deadlines in a fast-paced environment.

Behavioural Qualities / Other Competences:

• High level of emotional intelligence in difficult circumstances with dedication to sustain performance, particularly when under pressure
• Proactive identification and elimination of inefficiencies
• Attention to detail
• Problem-solving and decision-making aptitude
• Strong work ethics and reliability.
• Experience in working with high-profile clientele.