F&B Manager

Brief:
Responsible for leading and overseeing all Food & Beverage operations, ensuring exceptional guest experiences, service excellence, revenue growth, and achievement of departmental objectives.

Responsibilities:
- Oversee daily operations of Restaurants, Bars, Room Service, and Banquet to ensure exceptional guest experiences and service standards.
- Develop and implement strategies to increase sales, profitability, and operational efficiency across all F&B outlets.
- Manage departmental budgets, forecasts, costs, inventory, and revenue performance in line with business objectives.
- Lead, motivate, train, and develop the F&B team to achieve high performance and service excellence.
- Collaborate with the Executive Chef on menu planning, pricing strategies, promotions, and product development.
- Ensure compliance with hotel policies, brand standards, food safety, hygiene, and workplace safety regulations.
- Monitor guest feedback, analyze market trends, and implement improvements to enhance guest satisfaction and competitiveness.
- Work closely with Sales & Marketing and other departments to drive revenue growth and deliver outstanding guest experiences.