F&B Manager

Job Summary: Responsible for overseeing the day-to-day food service operations to ensure smooth, safe, and efficient delivery of services in accordance with client expectations and company standards. The Food Service Manager leads and develops the on-site team, resolves operational issues promptly, ensures full compliance with food safety, hygiene, and legal requirements, and drives continuous improvement in service quality, customer satisfaction, and operational performance. Key Responsibilities: Operations Management • Ensure smooth daily operations of all food service activities and maintain high standards of service delivery. • Proactively identify, investigate, and resolve day-to-day operational issues relating to food production, service delivery, manpower, equipment, and supply interruptions. • Monitor operational performance and implement corrective actions to maintain service excellence and operational efficiency. • Act as the primary escalation point for operational challenges and client concerns, ensuring timely resolution. People Management • Lead, supervise, coach, and motivate the on-site team to achieve operational and service objectives. • Ensure adequate manpower planning, scheduling, attendance management, and deployment of resources. • Foster a positive, collaborative, and high-performance work culture. • Identify training and development needs and ensure employees are competent in operational, food safety, and compliance requirements. Compliance & Governance • Ensure full compliance with all company policies, client requirements, and applicable legal and regulatory obligations. • Maintain accurate operational records, licenses, certifications, and compliance documentation. • Work closely with HR, SEQ, and relevant stakeholders to ensure all statutory and corporate compliance requirements are met. Food Safety, Quality & Risk Management • Ensure strict adherence to food safety, hygiene, sanitation, and HACCP standards across all food service operations. • Implement preventive measures to eliminate food safety hazards, contamination risks, and non-conformances. • Conduct regular inspections and audits to ensure compliance with food safety procedures and quality standards. • Ensure all food products are stored, handled, prepared, and served according to established food safety requirements. • Investigate food safety incidents, implement corrective actions, and prevent recurrence. Requirements: • Diploma or equivalent qualification in Hospitality, Food & Beverage, Culinary Arts, or a related discipline. • Minimum 5 years of experience in a Food Service Manager, Catering Manager, Restaurant Manager, or similar leadership role within the catering, hospitality, hotel, institutional dining, or food service industry. • Demonstrated ability to effectively manage day-to-day operational challenges and resolve issues in a fast-paced environment. • Good understanding of local regulatory requirements, workplace safety, food safety regulations, and legal compliance requirements • Strong communication, interpersonal, and organizational skills. • Proficient in Microsoft Office applications and operational reporting systems.