FOOD & BEVERAGE MANAGER

Responsibilities

• Manage
all food and beverage operations: restaurant, bar, breakfast, room
service, events/meetings

• Lead
service and kitchen teams jointly with the Head Chef; recruit, train and
schedule staff

• Develop
and implement F&B strategy, concepts, menus and pricing

• Control
food and beverage costs, payroll and departmental P&L; prepare budgets
and forecasts

• Maintain
service standards and guest satisfaction; handle complaints

• Manage
purchasing, suppliers, inventory and stock control

• Plan
and sell events, banquets, promotions and seasonal offers

• Work
with Sales/Marketing on F&B promotion, including external (non-hotel)
guests

• Ensure
compliance with hygiene, HACCP, alcohol licensing and health & safety
regulations

• Monitor
KPIs: cost %, average check, revenue per cover, guest reviews

• Step
in on the floor when required

Requirements

• 3-5
years in F&B, including 2+ years in a managerial role

• Strong
knowledge of restaurant and bar operations, beverage knowledge

• Experience
with budgeting, cost control and P&L analysis

• Leadership
and team-building skills

• Knowledge
of POS and inventory systems

• Good
commercial awareness and creativity in concept and promotions

• Fluent
English; good communication with guests, suppliers and chefs

• Flexibility
in working hours, including evenings, weekends and holidays

• Degree
or certification in hospitality/gastronomy management (preferred)