Food & Beverage Manager
Kawen ManpowerPosition Overview
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The Food & Beverage Manager is responsible for the overall management, profitability, and guest satisfaction of all food and beverage outlets, including restaurants, bars, banquets, room service, and outdoor catering. The role focuses on operational excellence, financial performance, service standards, and revenue growth.
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Key Responsibilities
<\/h3>Operations Management
<\/h4>Oversee daily operations of restaurants, bars, banquets, room service, and special events
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Ensure implementation of SOPs, hygiene standards, and FSSAI compliance
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Monitor service flow, table management, and guest handling
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Coordinate with kitchen teams for seamless service delivery
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Financial & Revenue Management
<\/h4>Prepare and manage F&B budgets, P&L, and cost controls
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Monitor food cost, beverage cost, labour cost, and operating expenses
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Drive upselling initiatives, promotions, and menu engineering
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Analyze sales data to improve profitability and outlet performance
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Guest Experience
<\/h4>Ensure consistent guest satisfaction across all outlets.
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Handle VIP guests, escalations, complaints, and special requests
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Conduct guest satisfaction audits and implement improvements
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Team Leadership & Development
<\/h4>Manage hiring, training, rostering, and performance evaluations
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Coach teams on service skills, grooming, product knowledge, and upselling
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Build a high -performance and service -driven culture
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Menu, Banquets & Compliance
<\/h4>Collaborate with Executive Chef on menu planning and seasonal offerings.
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Curate beverage programs, wine lists, and signature cocktails
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Oversee banquet and event operations including costing and coordination.
<\/p><\/li>
Ensure compliance with legal, licensing, food safety, and audit standards
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Requirements<\/h3>Qualifications & Experience
<\/h3>Bachelor’s Degree or Diploma in Hotel Management or Hospitality
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10+ years of hospitality experience with at least 2 years in an F&B leadership role
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Experience managing multi -outlet hotel operations and banquets
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Strong knowledge of POS, PMS, inventory systems, and MS Office
<\/p><\/li><\/ul>
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<\/h4>
Oversee daily operations of restaurants, bars, banquets, room service, and special events
<\/p><\/li>Ensure implementation of SOPs, hygiene standards, and FSSAI compliance
<\/p><\/li>Monitor service flow, table management, and guest handling
<\/p><\/li>Coordinate with kitchen teams for seamless service delivery
<\/p><\/li><\/ul>Financial & Revenue Management
<\/h4>Prepare and manage F&B budgets, P&L, and cost controls
<\/p><\/li>Monitor food cost, beverage cost, labour cost, and operating expenses
<\/p><\/li>Drive upselling initiatives, promotions, and menu engineering
<\/p><\/li>Analyze sales data to improve profitability and outlet performance
<\/p><\/li><\/ul>Guest Experience
<\/h4>Ensure consistent guest satisfaction across all outlets.
<\/p><\/li>Handle VIP guests, escalations, complaints, and special requests
<\/p><\/li>Conduct guest satisfaction audits and implement improvements
<\/p><\/li><\/ul>Team Leadership & Development
<\/h4>Manage hiring, training, rostering, and performance evaluations
<\/p><\/li>Coach teams on service skills, grooming, product knowledge, and upselling
<\/p><\/li>Build a high -performance and service -driven culture
<\/p><\/li><\/ul>Menu, Banquets & Compliance
<\/h4>Collaborate with Executive Chef on menu planning and seasonal offerings.
<\/p><\/li>Curate beverage programs, wine lists, and signature cocktails
<\/p><\/li>Oversee banquet and event operations including costing and coordination.
<\/p><\/li>Ensure compliance with legal, licensing, food safety, and audit standards
<\/p><\/li><\/ul>
<\/div><\/span>Requirements<\/h3>
Qualifications & Experience
<\/h3>Bachelor’s Degree or Diploma in Hotel Management or Hospitality
<\/p><\/li>10+ years of hospitality experience with at least 2 years in an F&B leadership role
<\/p><\/li>Experience managing multi -outlet hotel operations and banquets
<\/p><\/li>Strong knowledge of POS, PMS, inventory systems, and MS Office
<\/p><\/li><\/ul>
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