Job Role: 

The role of a Food and Beverage Manager in hotels is to oversee and manage all aspects of the food and beverage operations within the hotel.

This includes managing the dining outlets, banquet facilities, room service, and any other food and beverage services provided by the hotel.

Responsibilities:

• Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards.
• Preserve excellent levels of internal and external customer service.
• Ensure that food and beverage offerings meet or exceed established.
• quality standards, including taste, presentation, and portion sizes.
• Monitor food and beverage costs, analyze variances, and implement costs.
• Oversee inventory levels of food, beverages, and supplies, and implement strategies to minimize waste and control costs.
• Design exceptional menus, purchase goods, and continuously make necessary improvements.
• Identify customers’ needs and respond proactively to all their concerns.
• Lead the F&B team by attracting, recruiting, training, and appraising talented personnel.
• Comply with all health and safety regulations.
• Coordinate and oversee special events, banquets, and catering functions, ensuring seamless execution and guest satisfaction.
• Monitor guest feedback and address any issues or concerns promptly and effectively to ensure a high level of guest satisfaction.