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Job Purpose

The Food & Beverage (F&B) Manager is responsible for overseeing all food and beverage operations, ensuring exceptional service delivery, operational efficiency, and profitability. The role includes leading pre-opening and opening activities, setting up systems, teams, and standards to successfully launch and sustain high-performing F&B operations.

Responsibilities or duties

Pre-Opening & Opening Management

• Lead all F&B pre-opening activities including concept execution, SOP development, and operational setup.
• Participate in outlet design, kitchen layout planning, and equipment selection.
• Develop menus in collaboration with the culinary team, including pricing and costing.
• Recruit, train, and onboard the full F&B team ahead of opening.
• Set up POS systems, inventory processes, supplier relationships, and reporting structures.
• Plan and execute soft opening and official launch activities.
• Ensure readiness across all departments for a smooth and successful opening.

Operations Management

• Oversee daily F&B operations across restaurant, bar, room service, and events.
• Ensure smooth coordination between kitchen and front-of-house teams.
• Maintain high standards of service, hygiene, and guest experience.

Guest Experience & Service Excellence

• Ensure consistent delivery of exceptional customer service.
• Handle guest feedback, complaints, and special requests professionally.
• Monitor service standards and continuously improve guest satisfaction.

Revenue Growth & Profitability

• Develop and implement strategies to increase F&B revenue.
• Analyze sales reports, trends, and performance metrics.
• Drive upselling, promotions, and menu optimization initiatives.

Cost Control & Financial Management

• Manage budgets, food and beverage costs, and profit margins.
• Monitor inventory, purchasing, and stock control to minimize wastage.
• Ensure accurate billing, cash handling, and financial reporting.

Team Leadership & Development

• Recruit, train, and supervise F&B staff (servers, bartenders, supervisors).
• Set performance standards and conduct regular evaluations.
• Foster a positive, high-performance, and service-driven culture.

Menu Planning & Quality Control

• Collaborate with the Head Chef/Sous Chef on menu development and pricing.
• Ensure consistency in food and beverage quality and presentation.
• Introduce new concepts, specials, and seasonal offerings.

Compliance & Standards

• Ensure compliance with health, safety, and hygiene regulations.
• Maintain licensing requirements and operational policies.
• Uphold brand standards and SOPs across all outlets.

Systems & Reporting

• Utilize POS and inventory systems to track sales, stock, and performance.
• Generate regular reports on revenue, costs, and operational efficiency.
• Use data insights to improve decision-making and performance.

Qualifications or requirements

• Bachelor’s degree or Diploma in Hospitality Management or related field.
• Proven experience in pre-opening and opening of restaurants, hotels, or F&B outlets is required.
• Experience in fine dining, luxury hospitality, or high-volume establishments is preferred.
• Strong understanding of restaurant and bar operations

Key Skills & Competencies

• Strong leadership and team management skills
• Excellent customer service and interpersonal skills
• Strong project management and pre-opening execution capability
• Financial acumen and cost management expertise
• Operational efficiency and problem-solving skills
• Strong communication and organizational abilities

• Lead all F&B pre-opening activities including concept execution, SOP development, and operational setup.
• Participate in outlet design, kitchen layout planning, and equipment selection.
• Develop menus in collaboration with the culinary team, including pricing and costing.
• Recruit, train, and onboard the full F&B team ahead of opening.
• Set up POS systems, inventory processes, supplier relationships, and reporting structures.
• Plan and execute soft opening and official launch activities.
• Ensure readiness across all departments for a smooth and successful opening.
• Oversee daily F&B operations across restaurant, bar, room service, and events.
• Ensure smooth coordination between kitchen and front-of-house teams.
• Maintain high standards of service, hygiene, and guest experience.
• Ensure consistent delivery of exceptional customer service.
• Handle guest feedback, complaints, and special requests professionally.
• Monitor service standards and continuously improve guest satisfaction.
• Develop and implement strategies to increase F&B revenue.
• Analyze sales reports, trends, and performance metrics.
• Drive upselling, promotions, and menu optimization initiatives.
• Manage budgets, food and beverage costs, and profit margins.
• Monitor inventory, purchasing, and stock control to minimize wastage.
• Ensure accurate billing, cash handling, and financial reporting.
• Recruit, train, and supervise F&B staff (servers, bartenders, supervisors).
• Set performance standards and conduct regular evaluations.
• Foster a positive, high-performance, and service-driven culture.
• Collaborate with the Head Chef/Sous Chef on menu development and pricing.
• Ensure consistency in food and beverage quality and presentation.
• Introduce new concepts, specials, and seasonal offerings.
• Ensure compliance with health, safety, and hygiene regulations.
• Maintain licensing requirements and operational policies.
• Uphold brand standards and SOPs across all outlets.
• Utilize POS and inventory systems to track sales, stock, and performance.
• Generate regular reports on revenue, costs, and operational efficiency.
• Use data insights to improve decision-making and performance.

• Strong leadership and team management skills
• Excellent customer service and interpersonal skills
• Strong project management and pre-opening execution capability
• Financial acumen and cost management expertise
• Operational efficiency and problem-solving skills
• Strong communication and organizational abilities

• Bachelor’s degree or Diploma in Hospitality Management or related field.
• 5–8 years of experience in food & beverage operations, with at least 2–3 years in a managerial role.
• Proven experience in pre-opening and opening of restaurants, hotels, or F&B outlets is required.
• Experience in fine dining, luxury hospitality, or high-volume establishments is preferred.
• Strong understanding of restaurant and bar operations