The Food and Beverage (F&B) Manager is responsible for overseeing all F&B operations within a hotel, resort, restaurant, or hospitality venue. This role involves managing day-to-day operations, ensuring high-quality service, maintaining cost control, and optimizing profitability. The F&B Manager works closely with kitchen and service teams to deliver an exceptional guest experience while maintaining compliance with health and safety regulations.Key Responsibilities:Plan, organize, and oversee all F&B operations, including restaurants, bars, room service, banquets, and catering.Ensure a high standard of customer service and guest satisfaction across all F&B outlets.Recruit, train, and supervise F&B staff, promoting a positive team environment and strong service culture.Develop and implement menus in collaboration with chefs and culinary teams.Monitor inventory, order supplies, and manage vendor relationships.Analyze financial reports, track revenue, control food and labor costs, and prepare budgets.Maintain compliance with hygiene, health, and safety regulations.Handle guest complaints and resolve issues promptly and professionally.Implement marketing strategies and promotions to boost sales and customer engagement.Conduct regular inspections of kitchen and dining areas to ensure quality standards are maintained.Qualifications and Skills:Bachelors degree in Hospitality Management, Culinary Arts, or related field (preferred). * 15 years of experience in F&B management, preferably in a hotel or upscale dining environment.
