F&B Outlet Manager

This role oversees the outlet's bar operations, coordinates food service with hotel partners and third-party vendors, manages the club's F&B team and ensures operational excellence while supporting the F&B Manager in executing company-wide F&B initiatives.

Duties may include but are not limited to:

• Manage the daily F&B operations within the club, ensuring smooth and efficient service delivery.
• Supervise all bar operations, beverage preparation, and service quality in accordance with company standards.
• Coordinate with hotel partners and third-party food service providers to ensure timely, accurate, and quality food delivery for guests.
• Monitor daily F&B operations to ensure excellent guest service, product quality, cleanliness, and presentation.
• Lead, supervise, schedule, and coach the F&B team included the bar and kitchen to maintain high service standards and operational efficiency.
• Conduct on-the-job training and support the development of team members.
• Monitor beverage inventory, stock levels, ordering, storage and wastage to ensure effective inventory control.
• Ensure compliance with food safety, hygiene, health, and workplace safety regulations.
• Handle guest inquiries, feedback, complaints, and service recovery promptly and professionally.
• Execute F&B promotions, special events and marketing initiatives in collaboration with the Marketing team and F&B Manager.
• Monitor daily sales performance, labor productivity and operating costs, taking corrective actions where necessary.
• Prepare daily, weekly and monthly operational reports, including sales, inventory, wastage, and guest feedback.
• Ensure all equipment, bar facilities, and service areas are properly maintained and operational.
• Support internal audits, operational inspections, and compliance reviews.
• Assist the F&B Manager in implementing new operational procedures, service improvements, and company initiatives.
• Perform other duties as assigned by the F&B Manager.

KEY FUNCTIONS

Outlet Operations Management

• Manage the daily F&B operation of the club.
• Ensure consistent delivery of premium service standards.
• Maintain outlet cleanliness, presentation and operational readiness.

Team Leadership

• Supervise, motivate, and develop the F&B team.
• Prepare staff schedules based on business requirements.
• Conduct coaching, training and performance monitoring.

Food & Beverage Service Coordination

• Coordinate food orders and delivery with hotel partners and vendors.
• Ensure food quality, service accuracy and timely delivery.
• Resolve operational issues with external service providers at the outlet level.

Inventory & Cost Control

• Manage beverage inventory, stock rotation and ordering.
• Monitor wastage and minimize operational losses.
• Support cost control initiatives and maintain accurate inventory records.

Guest Experience

• Deliver exceptional guest experiences through professional service.
• Handle guest feedback and implement service recovery when required.
• Identify opportunities to enhance guest satisfaction.

Compliance & Safety

• Ensure compliance with company policies, food safety regulations, hygiene standards, and licensing requirements.
• Conduct regular operational checks and maintain a safe working environment.

• Competitive salary and comprehensive benefits
• Duty meals at hotel’s canteen (2 meals per shift)
• Tips, night shift allowance and overtime allowance
• Bonuses/gifts on public holidays
• 13th-month salary and performance-based bonuses
• 6–7 days off per month, 1 day off on your birthday, and other paid leave in accordance with the Labor Code
• Full participation in Social Insurance, Health Insurance, and other employee benefits as prescribed by the Labor Code
• 24/7 accident insurance and health insurance
• Periodic health check-ups and annual team-building activities
• Professional uniforms, including laundry and pressing services
• Opportunities to attend advanced professional training courses and enhanced foreign language classes
• Professional, young, and dynamic working environment with many opportunities for promotion and internal transfers

QUALIFICATIONS INCLUDE THE FOLLOWING:

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field.
• Minimum of 3 years of experience in F&B management, with a strong focus on service coordination.
• Proven ability to develop and manage beverage menus and oversee bar operations effectively.
• Experience in coordinating with external or partner F&B services, preferably within a hotel environment.
• Strong leadership and team management skills, with experience in training and motivating staff.
• Knowledge of budget management, inventory control, and financial reporting.
• Excellent communication skills, with proficiency in English; additional languages are an advantage.
• Flexibility to work shifts, including evenings, weekends, and holidays.

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