Food and Beverage Manager at Universal Human Resource Consult

Role Overview

• The Food & Beverage Manager is responsible for overseeing the daily operations of all food and beverage outlets within the hotel, ensuring exceptional guest experiences, efficient service delivery, and strong financial performance.
• This role requires a hands-on leader with strong operational expertise, excellent people management skills, and the ability to drive revenue while maintaining high standards of quality and hygiene.

Key Responsibilities
Operational Management:

• Supervise the daily operations of restaurants, bars, room service, banquet operations, and any other F&B outlets.
• Ensure all outlets operate efficiently and in accordance with hotel standards.
• Monitor and maintain service quality, guest satisfaction, and brand consistency.

Staff Leadership & Development:

• Recruit, train, supervise, and evaluate F&B staff, including chefs, supervisors, waiters, and bartenders.
• Develop staff schedules and ensure proper staffing levels for all shifts.
• Conduct performance reviews and implement continuous training to improve service standards.

Financial & Revenue Management:

• Prepare and manage F&B budgets, forecasts, and cost control strategies.
• Analyse sales and financial reports to maximise revenue and minimise food, beverage, and labour costs.
• Implement strategies to increase average spend per guest and overall F&B profitability.

Menu Planning & Quality Control:

• Work with the Executive Chef to design menus, price items, and ensure creativity and quality.
• Oversee food presentation, portion control, and recipe consistency.
• Ensure all food and beverage meet the hotel's quality and hygiene standards.

Guest Experience & Service Excellence:

• Resolve guest complaints promptly and professionally.
• Ensure personalised service delivery and maintain high guest satisfaction scores.
• Develop and implement service standards and guest engagement initiatives.

Compliance, Safety & Hygiene:

• Enforce compliance with health, safety, and hygiene regulations (HACCP standards).
• Conduct regular inspections of kitchen and service areas.
• Ensure compliance with hotel policies and all regulatory requirements.

Supplier & Inventory Management:

• Oversee procurement of food, beverages, and equipment.
• Maintain strong relationships with suppliers to ensure quality and cost-effective purchasing.
• Monitor stock levels, conduct inventory checks, and ensure proper storage procedures.

Coordination & Reporting:

• Collaborate with other departments including Sales, Front Office, Banquets, and Housekeeping to ensure smooth operations.
• Prepare daily, weekly, and monthly reports on F&B performance.
• Participate in management meetings and contribute to strategic planning.

Qualifications & Experience

• Bachelor’s degree in Hospitality Management, Culinary Arts, Business Administration, or related field (preferred).
• Minimum of 5 years’ experience in a supervisory or managerial role within hotel F&B operations.
• Strong knowledge of restaurant operations, banquet management, and culinary fundamentals.
• Excellent leadership, communication, and interpersonal skills.
• Proven experience in budgeting, cost control, and financial management.
• Strong understanding of food safety and hygiene standards.

Key Skills & Competencies:

• Leadership & Team Management
• Exceptional Customer Service
• Financial Acumen & Revenue Management
• Problem Solving & Decision Making
• Menu Engineering & Quality Control
• Strong Communication Skills
• Ability to Work Under Pressure
• Attention to Detail.