F&B DIRECTOR/ MANAGER

1. Operational Management

Oversee daily operations of all F&B outlets, including restaurant, bar, banquet, room service, and special events.

Ensure smooth coordination between kitchen, service, and other departments to deliver consistent guest experiences.

Monitor service standards and implement improvements to maintain high levels of guest satisfaction.

2. Financial Performance

Develop, monitor, and control budgets, forecasts, and financial reports for the F&B department.

Maximize revenue opportunities through menu engineering, upselling, and cost control.

Ensure effective inventory management, minimize wastage, and maintain proper stock levels.

3. Guest Experience & Quality Control

Maintain high standards of food and beverage quality, presentation, and service.

Handle guest feedback and complaints professionally, ensuring quick resolution.

Regularly review menus, promotions, and dining concepts to meet market trends and guest preferences.

4. Team Leadership & Training

Recruit, train, and develop F&B team members to deliver exceptional service.

Foster a positive working environment, motivating staff to achieve operational and financial goals.

Conduct regular performance evaluations and provide coaching for improvement.

5. Compliance & Safety

Ensure compliance with health, safety, sanitation, and hygiene regulations.

Implement and monitor SOPs for F&B operations to ensure consistency and efficiency.

Maintain licensing requirements and adhere to hotel/brand policies.

6. Sales & Marketing Collaboration

Work closely with Sales & Marketing to create attractive promotions, packages, and events.

Represent the F&B department in promotional activities and networking events.

Build relationships with suppliers, partners, and local communities to enhance the hotel’s reputation.

7. Strategic Planning & Development

Identify new opportunities to enhance the dining experience and increase profitability.

Contribute to long-term F&B strategies aligned with the hotel’s vision.

Stay updated on industry trends, competitors, and market demands.

• Insurance

• Health check - up

• Training & Development

• Annual leave

• Allowances

1. Education & Qualifications

Bachelor’s degree or diploma in Hospitality Management, Food & Beverage, or related field.

Additional certifications in F&B, leadership, or hotel operations are an advantage.

2. Experience

Minimum 2 years of experience in a managerial role within Food & Beverage in a 4-5 star hotel or resort.

Strong background in restaurant, bar, banquet, and event operations.

Proven record in achieving revenue targets, cost control, and enhancing guest satisfaction.

3. Skills & Competencies

Excellent leadership, coaching, and people management skills.

Strong financial acumen: budgeting, forecasting, and P&L analysis.

Outstanding communication and interpersonal skills.

Guest-oriented mindset with strong problem-solving and decision-making abilities.

Ability to manage multiple outlets and large teams in a dynamic environment.

4. Language & Technology

Proficiency in English (speaking and writing). Other foreign languages are an advantage.

Good knowledge of MS Office and hotel management systems (e.g., Opera, MICROS, POS).

5. Other Requirements

Strong organizational skills with attention to detail.

Flexible working hours, including evenings, weekends, and holidays.

High level of personal grooming and professional appearance.