F&B Manager - Hotel / Resort

A Food and Beverage (F&B) Manager oversees daily operations, budgets, and staff for restaurants, bars, or hotel dining rooms. They hire team members, manage inventory, design menus with chefs, control financial costs, and ensure high standards for customer service and food safety.

Core Responsibilities

• Staff Management: Hire, train, schedule, and lead front-of-house and kitchen workers.
• Financial Control: Create departmental budgets, track sales, and lower waste to increase profit.
• Menu Planning: Work with head chefs to plan menus, set food prices, and create special event options.
• Inventory Control: Order supplies, manage food and drink stock, and build good vendor relationships.
• Guest Relations: Greet guests, fix complaints quickly, and make sure service runs smoothly.
• Safety & Compliance: Follow health codes, hygiene rules, and local alcohol laws

Requirements and Qualifications

• Experience: 3-4 years working in restaurants, hotels, or catering, including prior team leadership.
• Education: High school diploma plus hands-on experience, or a degree in hospitality, culinary arts, or business.
• Skills: Strong leadership, communication, basic math, and problem-solving abilities.
• Certifications: Valid food handler safety cards or management training certificates like HACCP.
• Language: Proficiency in Chinese language is required.