Food and Beverage Manager

The F&B Manager will be responsible for the overall management of food and beverage operations, ensuring smooth service, effective team management, guest satisfaction, inventory control, and achievement of sales targets.

Overall F&B Management: Manage day-to-day F&B operations and ensure smooth functioning of the outlet during all shifts.

Duty Planning: Prepare duty rosters and manpower plans based on business requirements, peak hours, and operational needs.

Team Leadership: Lead, manage, and motivate Captains, Service Staff, Stewards, and other F&B team members.

Captain Allocation: Plan and monitor Captain duties, section allocations, table assignments, and shift responsibilities.

Team Performance: Monitor staff performance, discipline, grooming, attendance, productivity, and adherence to service standards.

Sales Growth: Drive sales through effective guest engagement, suggestive selling, upselling, promotions, and strong service execution.

Order Management: Ensure the ordering process is accurate and smooth, with proper coordination between Captains, service staff, kitchen, and billing teams.

Guest Experience: Maintain high standards of guest service and ensure complaints, feedback, and service issues are handled promptly.

Inventory Management: Conduct regular inventory checks of F&B items, service equipment, cutlery, crockery, glassware, and other operational supplies.

Table Inventory: Ensure all tables are properly equipped and maintained with required cutlery, crockery, condiments, menus, tissues, and other service essentials.

Wastage Control: Monitor food and operational wastage, maintain daily wastage reports, identify reasons for wastage, and implement corrective measures.

F&B Coordination: Coordinate closely with the kitchen and operations teams to ensure timely food preparation, order dispatch, and service.

Service Standards: Ensure compliance with company SOPs, hygiene standards, grooming standards, food safety practices, and guest-service protocols.

Daily Reporting: Review and maintain reports related to sales, inventory, wastage, guest feedback, staff performance, and daily operations.

Cost Control: Monitor operational costs and minimize unnecessary wastage, pilferage, and resource consumption.

Complete Outlet Management: Take ownership of the complete F&B function, identify operational gaps, resolve issues, and ensure consistent and efficient outlet performance.