Job Description

As the F&B Manager, you will oversee the day-to-day operations of the restaurant and bar, ensuring excellence in service, food quality, and guest satisfaction. You will be responsible for managing front-of-house (FOH) operations, supervising staff, optimizing sales and profitability, and maintaining compliance with health, safety, and licensing standards. This role requires a hands-on leader with strong operational expertise, people management skills, and a passion for delivering memorable dining experiences.

Key Responsibilities

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1. Operations Management

Oversee daily F&B operations across service shifts to ensure smooth service flow. Maintain high standards of food, beverage, and service quality in line with brand expectations. Monitor reservations, seating, and customer flow to maximize efficiency. Ensure compliance with workplace safety, hygiene, and licensing requirements.

2. Sales and Profitability

Drive revenue through upselling, promotions, and customer engagement. Manage costs through efficient scheduling, inventory control, and wastage reduction. Review daily sales reports, analyze performance, and recommend improvements. Support new product launches, seasonal promotions, and marketing activations.

3. Staff Management and Training

Lead, train, and motivate FOH staff to deliver excellent guest service. Prepare staff schedules to ensure adequate coverage during peak and off-peak hours. Conduct regular briefings, coaching, and performance appraisals. Foster a positive work environment and encourage teamwork.

4. Guest Experience

Act as the primary contact for guest feedback, complaints, and service recovery. Build strong relationships with regular customers and ensure VIP treatment. Monitor service standards and ensure consistent, memorable experiences.

5. Inventory and Supplier Management

Oversee ordering, receiving, and storage of food and beverage supplies. Maintain accurate stock records and conduct regular inventory checks. Work with suppliers to ensure quality and cost efficiency.

6. Reporting and Administration

Prepare weekly/monthly reports on sales, costs, staff performance, and operational issues. Ensure compliance with company policies and statutory requirements. Provide feedback to management on operational challenges and business opportunities.

Requirements

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Diploma/Degree in Hospitality, Business, or related field. Strong leadership, organizational, and interpersonal skills. Knowledge of F&B operations, cost control, and customer service best practices. Ability to work under pressure in a fast-paced environment. * Proficiency in POS systems and MS Office; familiarity with inventory systems is a plus.