Food and Beverage Manager

 JOB SUMMARY

The Food & Beverage Manager is responsible for overseeing all food and beverage operations, including culinary, restaurant, bar, and room service. This role ensures high standards of guest and employee satisfaction, drives financial performance, and maintains compliance with all applicable regulations. The position provides strategic leadership by developing and implementing business plans aligned with the property’s goals and brand service standards.

KEY RESPONSIBILITIES

1. Financial Management & Budget Control

• Develop, implement, and manage financial plans, budgets, and forecasts for all F&B departments.
• Monitor revenue performance, cost control, and profitability of kitchen and restaurant operations
• Maintain a positive cost management index and identify cost-saving opportunities.
• Utilize financial reports to guide decision-making and achieve business objectives.

2. Operations Management

• Oversee all food and beverage operations, including restaurants, bars, culinary, and room service.
• Ensure smooth day-to-day operations and adherence to brand standards.
• Maintain high standards of food quality, presentation, hygiene, and service delivery.
• Ensure compliance with all food safety, health, and licensing regulations.
• Step in to perform operational duties when required.

3. Leadership & Team Management

• Lead, manage, and develop Food & Beverage teams, ensuring high levels of engagement and productivity.
• Provide clear direction, set performance expectations, and monitor team performance.
• Foster a positive work environment focused on teamwork, motivation, and continuous improvement.
• Coach, mentor, and develop employees to enhance skills and career progression.
• Conduct performance appraisals and provide ongoing feedback and counseling.
• Promote trust, respect, and collaboration across departments.

4. Guest Experience & Service Excellence

• Ensure delivery of exceptional guest service aligned with brand standards.
• Handle guest concerns and complaints promptly and effectively.
• Drive service culture across all F&B outlets and ensure consistency.
• Oversee banquet and event operations to ensure service excellence.
• Continuously improve service through feedback, coaching, and process enhancements
•  Act as a role model for service excellence and professional behavior.

5. Human Resources & Talent Development

• Support recruitment, onboarding, and training of F&B team members.
• Identify development needs and implement training initiatives.
• Promote a learning culture focused on continuous development.
• Ensure fair treatment practices and maintain open communication channels.
• Drive employee engagement initiatives and act on feedback results.

6. Compliance & Administrative Management

• Ensure compliance with all corporate policies, procedures, and audit requirements.
• Maintain accurate documentation, reports, and operational records.
• Analyze operational data to identify trends and improve efficiency.
• Conduct departmental meetings and ensure effective communication systems are in place.
• Coordinate with other departments to ensure seamless hotel operations.

OUR BENEFITS

• Exclusive staff discounts on hotel accommodation and food & beverage across all Marriott International properties for you, your family, and friends.
• Career growth and development through Marriott’s global learning and training programs.
• Access to the Employee Assistance Program supporting physical, emotional, and financial wellbeing.
• Employment with a globally recognized hospitality brand committed to diversity, inclusion, and equal opportunity.
• Duty meals provided.
• Prorated unused sick leave paid out at year end.

QUALIFICATION AND EXPERIENCE

• Degree or Diploma in Food Service Management, Hospitality Management, Business Administration, or a related field with at least 2 years of relevant experience
• Proven experience in managing multi-outlet F&B operations in a hotel or resort environment.
• Strong financial acumen with experience in budgeting, forecasting, and cost control.
• Demonstrated leadership and team management capabilities.
• Excellent interpersonal, communication, and problem-solving skills.
• Strong understanding of food safety regulations, service standards, and operational procedures.
• Ability to perform effectively in a fast-paced, high-pressure environment.
• Proficiency in POS systems and computer applications.
• Ability to work flexible hours, including weekends and public holidays.