Food & Beverage Manager

Manage daily operations of restaurants, cafés, banquet services, and other F&B outlets.

Supervise and coordinate F&B staff, including service, kitchen, and support teams.

Develop and implement operational procedures and service standards.

Ensure high standards of food quality, hygiene, sanitation, and customer service.

Monitor food and beverage inventory, purchasing, storage, and stock levels.

Coordinate with chefs and kitchen teams for menu planning and food-quality standards.

Manage staffing, shift schedules, training, and employee performance.

Monitor sales, operating costs, wastage, and departmental budgets.

Maintain appropriate food and beverage pricing and portion-control practices.

Handle customer feedback, complaints, and service-related issues.

Coordinate banquets, events, conferences, and special functions.

Ensure compliance with applicable food-safety, licensing, and workplace-safety requirements.

Review daily sales and operational reports.

Coordinate with vendors and suppliers for procurement and service requirements.

Implement initiatives to improve customer satisfaction and operational efficiency.

Conduct regular inspections of dining, kitchen, storage, and service areas.