F&B Manager

The F&B Manager is responsible for the overall management of food and beverage operations, ensuring excellent guest service, smooth restaurant operations, food quality, hygiene, cost control, staff productivity, and achievement of business targets.

Key Responsibilities1. Restaurant Operations

• Manage day-to-day F&B operations and ensure smooth service.
• Monitor restaurant opening, service, and closing procedures.
• Ensure proper coordination between Front Office, Kitchen, Stewarding, Stores, and other departments.
• Maintain operational standards and ensure company SOPs are followed.

2. Guest Service & Customer Satisfaction

• Ensure high standards of guest service and hospitality.
• Handle guest complaints and resolve issues professionally and promptly.
• Monitor guest feedback and take corrective action wherever required.
• Ensure the restaurant maintains a welcoming and professional environment.

3. Team Management

• Supervise Captains, Stewards, Supervisors, and other F&B team members.
• Prepare duty rosters and allocate responsibilities effectively.
• Monitor attendance, grooming, punctuality, discipline, and performance.
• Conduct regular briefings and provide on-the-job training.
• Identify training and development requirements for team members.

4. Sales & Revenue

• Drive restaurant sales and achieve assigned revenue targets.
• Monitor daily sales, covers, average bill value, and other operational KPIs.
• Develop initiatives to improve sales and customer retention.
• Coordinate with the management team for promotions and special events.

5. Cost Control

• Monitor food and beverage costs and minimize wastage.
• Ensure proper portion control and adherence to approved recipes.
• Monitor complimentary items, discounts, voids, cancellations, and wastage.
• Work closely with the Kitchen and Stores teams to control operational costs.

6. Food Safety, Hygiene & Quality

• Ensure compliance with food safety, hygiene, sanitation, and company standards.
• Conduct regular inspections of dining areas, service stations, and related areas.
• Ensure proper handling, storage, and service of food and beverages.
• Immediately report and rectify hygiene or food-safety concerns.

7. Inventory & Equipment

• Monitor F&B inventory and ensure proper stock utilization.
• Coordinate with Stores for stock requirements and replenishment.
• Ensure proper handling and maintenance of restaurant equipment, crockery, cutlery, and operating supplies.
• Control breakage and unnecessary consumption of operating materials.

8. Administration & Reporting

• Prepare and review daily operational reports.
• Monitor sales, expenses, manpower, wastage, guest feedback, and other KPIs.
• Maintain required F&B records and documentation.
• Ensure compliance with company policies and statutory requirements.
• Key Performance Indicators (KPIs)Sales and revenue achievement
• Guest satisfaction and feedback
• Food & beverage cost control
• Labour productivity
• Wastage and breakage control
• Service quality
• Staff attendance and discipline
• Hygiene and food-safety compliance
• Achievement of operational targets
• Required Skills & CompetenciesStrong leadership and team-management skills
• Excellent communication and interpersonal skills
• Good knowledge of restaurant operations
• Customer-service orientation
• Strong problem-solving and decision-making ability
• Knowledge of F&B cost control and inventory management
• Ability to work under pressure and manage multiple responsibilities
• Good knowledge of hygiene and food-safety standards
• Computer and basic reporting skills
• Qualification & ExperienceDegree/Diploma in Hotel Management, Hospitality Management, or a related field.
• 5–8 years of relevant experience in restaurant/hospitality operations, with supervisory or managerial experience.
• Experience in handling high-volume restaurant operations will be an advantage.
• Working ConditionsWillingness to work flexible shifts, weekends, and holidays as required.
• Must maintain professional grooming, discipline, and conduct at all times.
• Should be comfortable working in a fast-paced restaurant environment.