Food and Beverage Manager

Key Responsibilities

• Develop and oversee F&B service concepts and standards across hotel restaurants, breakfast operations, banquet, and MICE services.
• Establish F&B service SOPs to ensure consistent guest experience and service quality.
• Support properties in developing practical and commercially relevant F&B concepts aligned with hotel positioning and target customers.
• Monitor F&B service quality, guest feedback, productivity, and operational performance.
• Work closely with Commercial and Operations teams to develop banquet and MICE service offerings.
• Conduct regular F&B service audits, coaching, and improvement programs across properties.
• Support F&B setup and service readiness for new hotel openings.
• Identify opportunities to improve F&B revenue, service efficiency, and guest experience.

Requirements

• Diploma or Bachelor's degree in Hospitality, F&B Management, or related field.
• Minimum 6–8 years of F&B operations experience within the hotel industry.
• Previous experience as F&B Manager, Restaurant Manager, Banquet Manager, or equivalent role in a 3–4 star or above hotel.
• Strong experience in restaurant, banquet, event, and MICE service operations.
• Good understanding of F&B concept development, service standards, cost awareness, and guest experience.
• Strong leadership, communication, coaching, and operational problem-solving skills.