Food & Beverage Manager

1. Oversee all F&B department activities, develop F&B marketing plans, achieve budget targets, control expenses, and ensure high standards of service, food quality, and presentation through systems, training, and consistent supervision.
2. Perform additional duties assigned by hotel policies, management, or direct supervisor.
3. Ensure service quality, consistency, and guest satisfaction; manage staffing, scheduling, training, and operational efficiency to maximize revenue while minimizing costs and payroll.
4. Lead the planning, organizing, and staffing process with management; oversee execution, control, and continuous innovation within the F&B department.
5. Prepare accurate forecasts for the F&B operational budget; analyze financial and operational reports and recommend corrective actions when required.
6. Work with the S&M Department to develop F&B promotions, sales strategies, and special events (banquets, conventions, food festivals) for management approval.
7. Direct and supervise all F&B operations, including menu and beverage planning, purchasing, receiving, storage, production, service standards in restaurants/bars/banquets, and proper billing and collections.
8. Ensure proper handling of F&B equipment and materials, minimizing loss and breakage.
9. Develop and implement training programs for F&B supervisors and staff based on department needs.
10. Prepare monthly F&B performance reports for management review.
11. Approve store requisitions, repairs, and maintenance requests, delegating authority when appropriate.
12. Conduct F&B, Marketing & Promotion, and year-end meetings; attend all required department head meetings.
13. Serve as Manager on Duty when scheduled and comply with all hotel and company policies.
14. Inspect outlets and back-of-house areas regularly to ensure cleanliness, standards, and readiness.
15. Ensure all guests receive the highest level of service in all outlets.
16. Collaborate with relevant managers on new menu creation and planning.

Degree/Diploma in Hospitality Management or related field.

Food Safety & Hygiene certification (HACCP preferred).

Strong knowledge of budgeting, cost control, revenue management, project action planning, and promotion/event calendar development.

2. Experience

5–8 years in F&B operations, including at least 3 years in management within a 5-star hotel or resort.

Experience managing All-Day Dining, specialty restaurants (Italian, Seafood), and large-scale Banquets & MICE.

Strong exposure to multicultural guest profiles and both Asian & Western dining trends.

Background in fine dining, wine, and beverage programs.

Strong customer orientation and proven skills in staff training and development.

3. Skills & Competencies

Operational Leadership: Oversee multi-outlet and banquet operations; implement SOPs for consistency.

Financial Acumen: Budgeting, forecasting, and cost control.

Menu & Beverage Expertise: Partner with Executive Chef on menus; strong wine and beverage knowledge.

Guest Understanding: Ability to tailor experiences to cultural preferences and dietary needs.

Event Management: Coordinate large conventions, weddings, and themed events.

Languages: Fluent in English; Korean/Japanese/Chinese terms are an advantage.

4. Personality & Leadership

Strong leadership, coaching, and team-building abilities.

Creative, adaptable, and trend-aware.

5. Technical Knowledge

Familiarity with POS, inventory, and CRM systems.

Strong understanding of food safety compliance and sustainability practices.

6. Additional Requirements

Pre-opening experience preferred.

Ability to work under pressure during peak seasons and large events.

Strong vendor negotiation and partnership-building skills.

Ability to work with suppliers on promotions and special offers; conduct sales calls; collaborate with embassies and corporate partners for promotional opportunities.