Job Summary
The Food and Beverage (F&B) Manager is responsible for overseeing and managing the daily operations of the hotel's food and beverage outlets, including restaurants, bars, banquet services, and other dining facilities. The position ensures high standards of food quality, service excellence, sanitation, and guest satisfaction. The F&B Manager also supervises staff, manages budgets and inventory, develops operational strategies, and ensures compliance with hotel policies, food safety regulations, and industry standards.
Key Responsibilities
- Oversee the daily operations of all food and beverage outlets within the hotel.
- Develop and implement operational policies and procedures to ensure efficient service delivery.
- Supervise, train, and evaluate food and beverage personnel to maintain high service standards.
- Ensure excellent guest service and promptly resolve complaints or service-related concerns.
- Monitor food and beverage quality, presentation, portion sizes, and consistency.
- Prepare and manage departmental budgets, operating expenses, and financial reports.
- Develop strategies to increase food and beverage revenue and improve profitability.
- Monitor inventory levels and ensure proper storage and handling of food, beverages, and supplies.
- Coordinate with the Executive Chef and kitchen team to maintain menu quality and operational efficiency.
- Ensure compliance with food safety, sanitation, hygiene, and workplace safety regulations.
- Plan and coordinate restaurant services, banquets, catering functions, and special events.
- Establish staff schedules and ensure adequate staffing levels during operating hours.
- Monitor customer feedback, service performance, and guest satisfaction ratings.
- Implement cost-control measures to minimize food waste, beverage losses, and unnecessary expenses.
- Review menus, pricing strategies, promotions, and special offers in coordination with relevant departments.
- Conduct regular inspections of dining areas, service stations, equipment, and facilities.
- Coordinate with the Purchasing, Finance, Housekeeping, and Human Resources departments to support hotel operations.
- Monitor sales performance and prepare regular operational and financial reports for management.
- Ensure proper maintenance and responsible use of food and beverage equipment and facilities.
- Identify opportunities for operational improvement, staff development, and enhanced guest experiences.
Qualifications
- Bachelor's degree in Hospitality Management, Hotel and Restaurant Management, Food Service Management, or a related field.
- Minimum of 5 years of experience in food and beverage operations, preferably in a hotel or upscale restaurant.
- At least 2–3 years of experience in a supervisory or managerial position within food and beverage operations.
- Proven experience managing restaurant operations, food service teams, and beverage services.
- Strong knowledge of food safety, sanitation, hygiene, and quality control standards.
- Demonstrated ability to manage departmental budgets, operating expenses, and financial performance.
- Experience in inventory management, purchasing coordination, and cost-control procedures.
- Strong leadership and team management skills, including staff training, coaching, and performance evaluation.
- Excellent communication, interpersonal, and customer service skills.
- Proven ability to handle guest complaints and resolve operational issues professionally.
- Knowledge of menu planning, food presentation, pricing strategies, and revenue management.
- Strong organizational, decision-making, and problem-solving abilities.
- Ability to manage multiple tasks and work effectively in a fast-paced hospitality environment.
- Proficiency in Microsoft Office applications and hotel or restaurant point-of-sale (POS) and management systems.
- Willingness to work flexible schedules, including weekends, holidays, and extended hours when required.
Pay: Php40,000.00 - Php50,000.00 per month
Work Location: In person
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