Food and Beverage Manager at Garden Top Hotel

Role Overview

• We are seeking a hands-on, results-driven Food and Beverage Manager to lead all culinary and beverage operations.
• You will be responsible for the complete F&B cycle: from menu innovation and kitchen management to service excellence, cost control, and team leadership.
• Your mission is to elevate the kitchen into a must-visit culinary destination, driving profitability and outstanding guest satisfaction.

Key Responsibilities
Operational Leadership:

• Oversee the daily operations of Kitchen and all bar/service outlets.
• Ensure seamless, efficient, and high-standard service across all F&B touchpoints.
• Implement and maintain rigorous health, safety, and hygiene standards.

Menu & Culinary Innovation:

• Collaborate directly with the Executive Chef to develop innovative menus.
• Drive creative concepts for seasonal offerings, special events, and promotions.
• Ensure food quality, presentation, and consistency meet premium standards.

Financial & Inventory Management:

• Manage the F&B budget, P&L, and cost centers with a focus on profitability.
• Implement strict inventory control, procurement systems, and waste reduction programs.
• Negotiate with suppliers to ensure quality and cost-effectiveness.

Guest Experience & Service:

• Train and lead the F&B team to deliver exceptional, personalized guest service.
• Actively manage guest feedback, resolve issues promptly, and enhance the overall dining experience.
• Develop and monitor service standards and SOPs.

Team Development:

• Recruit, train, schedule, and motivate F&B staff (wait staff, bartenders, baristas, supervisors).
• Foster a positive, productive, and professional work environment.
• Conduct performance reviews and support team growth.

Requirements & Experience

• Candidates should possess a Bachelor's Degree with a minimum of 5 years of proven experience in Food and Beverage Management, preferably within a hotel, upscale restaurant, or boutique hospitality group.
• Strong financial acumen with experience managing budgets, costing, and profitability.
• In-depth knowledge of inventory systems, procurement, and cost control measures.
• Excellent leadership and people management skills; a natural trainer and motivator.
• Passion for food, beverage trends, and creating memorable guest experiences.
• Ability to work under pressure in a fast-paced environment.
• Strong communication and problem-solving skills.
• A degree or diploma in Hospitality Management, Business, or a related field is an advantage.

Qualities We Value:

• A hands-on operator who leads from the front.
• A creative thinker with a passion for culinary excellence.
• A detail-oriented organizer who thrives on system and efficiency.
• A proactive leader who builds strong, cohesive teams.