FOOD AND BEVERAGE (F&B) MANAGER

Job Responsibilities • Manage the overall day-to-day operations of the food and beverage outlet. • Plan, coordinate and supervise restaurant, bar and service operations. • Monitor food quality, beverage quality, service standards and customer satisfaction. • Manage staff scheduling, attendance, manpower deployment and daily work assignments. • Recruit, train, supervise and evaluate F&B employees. • Develop and implement operating procedures to improve productivity and service efficiency. • Monitor inventory levels and coordinate purchasing of food, beverages and operating supplies. • Control food and beverage costs, wastage and operating expenses. • Review sales performance, prepare operational reports and assist management with budgeting and revenue planning. • Coordinate with suppliers and negotiate pricing, delivery schedules and product requirements. • Handle customer feedback, complaints and service recovery professionally. • Ensure compliance with food hygiene, workplace safety, licensing and other applicable regulatory requirements. • Maintain cleanliness, presentation and operational standards throughout the outlet. • Plan promotions, menus, events and other initiatives to increase revenue and customer patronage. • Work closely with kitchen, service, finance and management teams to achieve business objectives. • Perform other operational and managerial duties assigned by management. Requirements • Diploma or Degree in Hospitality Management, Business Administration, Food & Beverage Management or a related discipline. • Relevant experience in restaurant, bar, hotel, catering or other F&B operations. • Strong leadership, communication and customer-service skills. • Good knowledge of inventory control, cost management and manpower planning. • Able to work independently and manage a multicultural team. • Able to work shifts, weekends and public holidays when required. • Proficient in basic computer applications and operational reporting.