Food & Beverage Manager 

We are seeking an experienced Food & Beverage Manager to plan, direct, organize and control the Food & Beverage operations, maintaining high standards of quality, service and merchandising while maximizing profitability.

Key Responsibilities

• Plan and direct the daily administration and operation of the Food & Beverage Department.
• Oversee and delegate responsibilities across restaurants, bars, room service, banquets, stewarding and other F&B areas.
• Develop, implement and monitor operational schedules in line with business requirements and budgeted objectives.
• Work closely with F&B Outlet Managers to promote and merchandise the outlets effectively.
• Control departmental costs and expenses, including food, beverages, labor, supplies and equipment.
• Ensure proper stock levels and the correct use, maintenance, repair and storage of F&B facilities and equipment.
• Support Outlet Managers in achieving profit targets and maintaining required standards of quality, service, safety and cleanliness.
• Regularly review guest satisfaction and outlet performance and recommend operational or promotional improvements where required.
• Prepare and monitor budgets, forecasts, purchasing specifications, reports and presentations.
• Continuously evaluate team performance and implement training and development programs to maintain a well-trained and motivated F&B team.
• Conduct regular departmental meetings and support career development within the department.
• Actively participate as a member of the Department Head Committee.
• Participate in the Manager on Duty program as required.
• Actively participate in the resort HACCP Committee, attend monthly HACCP meetings and ensure the implementation and continuous improvement of HACCP and food safety standards.
• Perform other duties as assigned by Management.

Qualifications & Experience

• College degree in a related field.
• Culinary, sales and service background required.
• Minimum 10 years' experience in hotel Food & Beverage operations, sales and marketing.
• Minimum 5 years' management experience, including at least 3 years in a similar position.
• Strong knowledge of budgeting, forecasting, cost control and F&B operations.
• Strong leadership, communication, guest relations and problem-solving skills.
• Ability to communicate effectively in English; additional languages are an advantage.
• Good computer skills and ability to prepare accurate operational reports.
• Level 3 HACCP in Catering certification, or ability to attain the required certification.
• Certified in CPR and First Aid.
• Flexible to work varying schedules according to resort operational requirements.
• Professional, neat and well-groomed appearance.