Background

The Food & Beverage Manager oversees the full front-of-house F&B operation across Nomad Beach Resort and Nomad Private Villas. This is a hands-on role managing the beachfront restaurant, bars, private dining, events, and villa service. The role is highly visible during service, leading the team from the floor and ensuring consistently high standards across all outlets.

Key Responsibilities

F&B Operations & Guest Experience

• Oversee daily front-of-house operations across all outlets and villas.
• Ensure all areas are properly staffed, prepared, and supervised.
• Maintain high standards of service, cleanliness, and presentation.
• Be present and active during key service periods.
• Oversee restaurant service, private dining, events, and special experiences.
• Ensure guest needs, dietary requirements, and special occasions are well managed.
• Work closely with the Executive Chef for smooth service delivery.

Team Leadership

• Lead, train, and develop the F&B team. Prepare staff rosters based on business needs.
• Run service briefings and maintain strong product knowledge across the team.
• Ensure high standards of grooming, conduct, and guest interaction.
• Maintain appropriate staffing across all service periods.

Wine, Beverage & Controls

• Maintain wine and beverage service standards and cellar organisation.
• Manage stock control, stocktakes, wastage, and breakages.
• Ensure accurate POS use, billing, and cash handling.
• Drive beverage sales through product knowledge and upselling.
• Work with Chef, Stores, and Finance on purchasing and cost control.

Key Attributes

• Proven F&B management experience in a quality restaurant, resort, or hotel.
• Experience managing high-volume and multi-outlet operations.
• Hands-on, visible, and confident in a busy environment.
• Strong leadership and people-management skills.
• Excellent guest service and communication skills.
• Good wine and beverage knowledge.
• Strong understanding of F&B controls and stock management.
• Commercially aware, organised, and calm under pressure.
• Experience in fine dining, private dining, or events is an advantage.
• Hospitality qualification is an advantage but not essential.
• Strong written and spoken English.

• Oversee daily front-of-house operations across all outlets and villas.
• Ensure all areas are properly staffed, prepared, and supervised.
• Maintain high standards of service, cleanliness, and presentation.
• Be present and active during key service periods.
• Oversee restaurant service, private dining, events, and special experiences.
• Ensure guest needs, dietary requirements, and special occasions are well managed.
• Work closely with the Executive Chef for smooth service delivery.
• Lead, train, and develop the F&B team. Prepare staff rosters based on business needs.
• Run service briefings and maintain strong product knowledge across the team.
• Ensure high standards of grooming, conduct, and guest interaction.
• Maintain appropriate staffing across all service periods.
• Maintain wine and beverage service standards and cellar organisation.
• Manage stock control, stocktakes, wastage, and breakages.
• Ensure accurate POS use, billing, and cash handling.
• Drive beverage sales through product knowledge and upselling.
• Work with Chef, Stores, and Finance on purchasing and cost control.

• Strong leadership and people-management skills.
• Excellent guest service and communication skills.
• Good wine and beverage knowledge.
• Strong understanding of F&B controls and stock management.
• Commercially aware, organised, and calm under pressure.
• Strong written and spoken English.

• Proven F&B management experience in a quality restaurant, resort, or hotel.
• Experience managing high-volume and multi-outlet operations.
• Hands-on, visible, and confident in a busy environment.
• Experience in fine dining, private dining, or events is an advantage.
• Hospitality qualification is an advantage but not essential.