F&B Manager

- Develops the annual budget in conjunction with the Executive Committee.
- Responds to food safety inspections and reports.
- Leverages system- wide expertise and resources where possible in order to incorporate best practices and deliver services on a cost- effective basis.
- Develops and implements strategies and practices which support employee engagement.
- Reports food and beverage revenue, costs, and prepares other reports regularly for management.
- Establishes relationships with food vendors and negotiates pricing where possible.
- Audits and maintains food safety, ensuring all food and beverage staff have necessary safety certifications.
- Provides employees with coaching and counselling as needed to achieve performance objectives and reach their fullest potential.
- Continually improves hotel food and beverage and adheres to the hotel brand standards.
- Participates in the development of the annual marketing, sales, and strategies.
- Controls costs by adhering to standards of operations for forecasting, budgeting, scheduling, payroll control and other expense management systems.
- Maximizes profitability and revenue by directing the hotel food and beverage operations.
- Oversees monthly food and beverage inventories for supplies and maintains optimum stock levels to meet customer demand, detect waste and avoid excess expense for optimal profit without adversely affecting hotel performance.
- Develops and implements the menu offerings and pricing based on competition, market trends, costs, etc.
- Promotes Food and Beverage outlets through advertising and public relations campaigns through local sources.
- Ensures outlets meet or exceed brand standards
- Works closely with Executive Chef to maximize revenue while meeting or exceeding guest expectations.
- Reviews guest complaints and responds as appropriate.
- Works with food vendors and purchasing to maintain high food quality.

- Bachelor’s degree in hospitality
- Leadership, communication skill, budgeting knowledge and F&B operation knowledge
- 3- 5 years in a managerial or leadership role in an international hotel.

- Dormitory for non- local employee
- 100 % service charge
- Competitive package

Cập nhật gần nhất lúc: 2026-07-06 16:30:04