Food & Beverage Manager

Application deadline date has been passed for this Job.
This job has been Expired
Full Time
Job Description

Department: Food & Beverage
Job Band: TBC
Hotel Level: I-V
Reports to: Operations Manager / General Manager
Position Supervised: Assistant Food & Beverage Manager / Food & Beverage Supervisor / Food & Beverage Assistant

Job Scope

A Food and Beverage Manager forecasts, plans and controls the ordering of food and beverages for a hospitality company. The Food and Beverage Manager is to perform under the general guidance and supervision of the company’s General Manager. Within which, he/she delegates operations within the established policies and procedures. Also, oversees all aspects of the Food and Beverage operation in the company.

Key Relationships

Operations Manager, General Manager, Suppliers, Colleagues, Team members and Guests.

Duties and Responsibilities

The duties include but are not restricted to:

  • Supervising the functionality of all Food and Beverage employees, facilities, sales and costs, to ensure maximum departmental profit is achieved.
  • Controlling and analysing, on an on-going basis, in order to optimize the following:
    • Quality levels of product and service
    • Guest satisfaction
    • Merchandising and marketing
    • Operating costs
    • Sanitation and cleanliness (hygiene)
  • Coordinating and supervising the preparation, presentation and service of food products to ensure the highest quality at all times.
  • Establishing and maintaining effective employee relations.
  • Supervising and coordinating pricing and preparation of menus, beverage and wine lists.
  • Coordinating with the Finance Manager to determine the minimum and maximum Food and Beverage par stocks. Approves all wine purchases and other Food and Beverage items in accordance with the Hotels quality and quantity standards.
  • Conducting weekly Food and Beverage meetings relating to, but not limited to, the following:
    • Overall Food and Beverage financial results and profitability
    • Projected business and Operations results and problems
    • Changes in procedures and new management policies
    • Quality, sales and productivity improvement
  • Keeping up-to-date the standard recipe file for all Food and Beverage items to include:
    • Sales history and mix
    • Actual and potential costs
    • Production time and costs
  • Implementing a daily, weekly and monthly checklist for all Food and Beverage departments. Ensures proper follow-up to attain maximum quality and efficiency.
  • Keeping aware of trends, systems, practices and equipment in Food and Beverage preparation and service in the hotel and restaurant field through trade literature and actual visits.
  • Interacting with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitors and other members of the local community.

Required Qualification


A bachelor’s degree in food service management or similar is valuable.


5 Years real kitchen experience is required and an intense training program with certification if available.

Skills Required

  • Vigilance and alertness by regularly ensuring food standards are maintained.
  • A people’s person who can maintain a good relationship with staff, have leadership and a conflict resolute.
  • Good communication skills, to speak accurately and easily to staff and customers.
  • Must be physically fit; as food and beverage managers are expected to be on their feet moving at most times.

Health Safety & Security

  • Demonstrate an understanding and an awareness of all policies and procedures relating to Health, Hygiene and Fire Life Safety.
  • Familiarise yourself with emergency and evacuation procedures.
  • Ensure all security incidents, accidents and near misses are always logged in a timely manner and brought to the attention of your line manager.

Financial Management

  • With the assistance of the finance / accounts department, co-ordinate the preparation of the departmental annual budget and work to achieve the budget by monitoring and controlling the departmental operations, considering revenue and expenditure.
  • On an ongoing basis; control and analyse departmental costs to ensure performance against budget; implementing corrective measures where necessary to produce positive business results.
  • Effectively manage staffing costs by preparing efficient work schedules in line with legal requirements.

People Management

Work with the Company’s Human Resource Department to include:

  • Planning for future staffing needs.
  • Recruitment in line with company guidelines.
  • Prepare detailed induction programmes for new staff.
  • Maintain a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.
  • Ensuring training needs analysis of your department is carried out and training programmes are designed to implement and meet departments’ needs.
  • Actively work at developing your staff and identify high potentials.
  • Maintain training records for all direct reports and ensure they all do the same for their staff.
  • Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
  • Regularly communicate with staff to maintain good relations.

The above is designed to help you in the understanding of your role and is not intended to be a definitive list of your duties, as flexibility in meeting company and guests needs is required by all employees.