F&B Manager

Key Responsibilities

• Operations Management: Direct daily outlet/banquet operations and front-of-house service.
• Team Leadership: Schedule, train, and evaluate staff while maintaining team morale.
• Financial Oversight: Manage budgets, control costs and waste, and monitor profitability.
• Guest Experience: Maintain high service standards and resolve customer feedback.
• Compliance: Enforce food safety, sanitation, and health code regulations.
• Sales & Marketing: Drive revenue through seasonal promotions and special events.

Job Requirements:

• Education: Bachelor’s Degree in Hospitality Management, Hotel & Restaurant Management, Business Administration, or a related field.

• Experience: Proven experience in a managerial or supervisory role within F&B, restaurant, or hotel operations.

• Skills: Strong leadership, operational planning, team management, inventory and supplier management, financial budgeting, and sales analysis skills.

• Compliance: Strong understanding of local health, hygiene, food safety codes, and workplace labor laws.