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.

1. Pre-Opening & Opening Management

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  Lead all F&B pre-opening activities including concept execution, SOP development, and operational setup.

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  Participate in outlet design, kitchen layout planning, and equipment selection.

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  Develop menus in collaboration with the culinary team, including pricing and costing.

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  Recruit, train, and onboard the full F&B team ahead of opening.

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  Set up POS systems, inventory processes, supplier relationships, and reporting structures.

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  Plan and execute soft opening and official launch activities.

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  Ensure readiness across all departments for a smooth and successful opening.

2. Operations Management

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  Oversee daily F&B operations across restaurant, bar, room service, and events.

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  Ensure smooth coordination between kitchen and front-of-house teams.

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  Maintain high standards of service, hygiene, and guest experience.

3. Guest Experience & Service Excellence

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  Ensure consistent delivery of exceptional customer service.

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  Handle guest feedback, complaints, and special requests professionally.

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  Monitor service standards and continuously improve guest satisfaction.

4. Revenue Growth & Profitability

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  Develop and implement strategies to increase F&B revenue.

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  Analyze sales reports, trends, and performance metrics.

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  Drive upselling, promotions, and menu optimization initiatives.

5. Cost Control & Financial Management

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  Manage budgets, food and beverage costs, and profit margins.

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  Monitor inventory, purchasing, and stock control to minimize wastage.

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  Ensure accurate billing, cash handling, and financial reporting.

6. Team Leadership & Development

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  Recruit, train, and supervise F&B staff (servers, bartenders, supervisors).

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  Set performance standards and conduct regular evaluations.

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  Foster a positive, high-performance, and service-driven culture.

7. Menu Planning & Quality Control

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  Collaborate with the Head Chef/Sous Chef on menu development and pricing.

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  Ensure consistency in food and beverage quality and presentation.

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  Introduce new concepts, specials, and seasonal offerings.

8. Compliance & Standards

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  Ensure compliance with health, safety, and hygiene regulations.

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  Maintain licensing requirements and operational policies.

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  Uphold brand standards and SOPs across all outlets.

9. Systems & Reporting

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  Utilize POS and inventory systems to track sales, stock, and performance.

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  Generate regular reports on revenue, costs, and operational efficiency.

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  Use data insights to improve decision-making and performance.

Requirements

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

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  Strong leadership and team management skills

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  Excellent customer service and interpersonal skills

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  Strong project management and pre-opening execution capability

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  Financial acumen and cost management expertise

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  Operational efficiency and problem-solving skills

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  Strong communication and organizational abilities

Key Performance Indicators (KPIs)

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  Successful and timely completion of pre-opening milestones

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  F&B revenue growth and profitability

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  Food and beverage cost percentages

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  Guest satisfaction and service ratings

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  Staff productivity and retention