Food & Beverage Manager

Role Overview

The Food & Beverage Manager is accountable for steering the hotel’s F&B division as a high-performing, guest-focused operation. Reporting to the EAM/DOP, this role shapes both the immediate day-to-day running and the long-term direction of the department, with responsibility for financial results, service excellence, team engagement, talent acquisition, and maintaining a creative, innovative reputation.

Core Responsibilities

• Direct daily outlet operations and ensure key performance targets are achieved.
• Define the department’s strategic direction in partnership with the Executive Assistant Manager – F&B and the Executive Chef.
• Set clear authority lines and responsibilities across all food and beverage outlets.
• Continuously improve profitability, productivity, and overall operational efficiency.
• Prepare, track, and review annual budgets, revenue plans, and expense forecasts, making adjustments where needed.
• Analyze financial reports and act promptly on any gaps or risks in performance.
• Monitor market movements locally and internationally to stay aligned with changing guest demand, menu trends, and revenue opportunities.
• Oversee inventory control, monthly reconciliations, and analysis.
• Work with the Executive Chef to identify and reduce food and operating costs.
• Coordinate with Finance on procedures, compliance, and monthly inventory processes.
• Maintain exceptional service standards across all outlets.
• Conduct daily inspections of front-of-house and back-of-house areas and resolve issues without delay.
• Ensure beverage quality, presentation, and serving temperature remain consistent and high in every outlet.
• Drive creativity and consistency across all food and beverage presentations.
• Enforce hygiene, food safety, fire safety, and emergency procedures.
• Review daily financial performance reports.
• Share relevant executive updates with the F&B team.
• Lead daily briefings, monthly departmental meetings, and other planned forums.
• Attend operations, executive committee, business review, and other required meetings.
• Maintain control over purchase orders and requisitions.
• Track food and beverage cost against budget and forecast.
• Engage with guests to gather feedback, strengthen loyalty, and encourage repeat business from the local market.
• Monitor and approve casual labor and overtime requests submitted by managers.
• Partner with Sales & Marketing to strengthen visibility of outlets across local and international media.
• Forecast financial performance accurately and regularly.
• Control operating costs while protecting service quality and guest experience.
• Prepare budgets, forecasts, and CAPEX plans on time.
• Shape business strategy and review progress against the action plan.
• Build the annual promotional calendar and menu plan with the Executive Assistant Manager.
• Review outlet concepts and recommend improvements where necessary.
• Support publicity efforts to keep the department highly visible.
• Work with Marketing Communications on promotional activity.
• Handle hiring, training, scheduling, work allocation, performance reviews, rewards, discipline, complaints, and conflict resolution.

Leadership Expectations

• Act as a mentor and role model for the team.
• Bring proactive, innovative thinking backed by strong food and beverage and market knowledge.
• Provide hands-on leadership during major meal periods and actively support both colleagues and guests.
• Run collaborative, enabling team leadership that supports consistent service standards.
• Organize regular team meetings, training sessions, and assessments to lift skills and standards.
• Motivate the team toward shared goals and strong collaboration.
• Use performance reviews to identify talent, address issues through timely coaching, and support development.
• Lead with cultural sensitivity, fairness, and transparency.
• Coach managers for progression to the next level within 12 to 24 months.
• Monitor adherence to policies, procedures, discipline, grooming, and punctuality expectations.
• Gather feedback from managers and observe performance directly when needed.
• Conduct appraisals and disciplinary action when required.
• Ensure guests and colleagues are protected through strong safety and security standards.
• Lead recruitment efforts for the Food & Beverage department.
• Maintain grooming and hygiene standards in line with hotel requirements.

Training and Development

• Organize and streamline all training requirements for the department.
• Ensure managers coordinate training activities correctly and consistently.
• Make sure all colleagues understand hotel rules and regulations.
• Ensure training covers fire safety, emergency response, and hygiene practices.
• Follow the departmental training plan and calendar.
• Work closely with the F&B Departmental Trainer to retain, develop, and motivate team members.

Other Responsibilities

• Continuously improve personal knowledge and leadership capability.
• Protect confidential information at all times.
• Maintain professional relationships with clients, suppliers, government officials, competitors, and community members.
• Meet key suppliers regularly to support strong service delivery.
• Give timely, honest, and transparent feedback to the Executive Assistant Manager.
• Demonstrate high ethical standards in all work.
• Build productive and respectful relationships with other executive and department heads.
• Represent the hotel in a guest-centered, welcoming, and brand-aligned manner.
• Ensure service delivery reflects the organization’s values of guest passion, trust, sustainable performance, spirit of conquest, innovation, and respect.
• Support CSR activity through participation in the Planet 21 program.
• Take on additional duties assigned by senior team members when needed for smooth hotel operations.

Key Challenges

• Defining and communicating the strategic direction of the department.
• Assigning and delegating authority clearly across multiple outlets.
• Improving financial results on a sustained basis.
• Managing guest experience and feedback effectively.
• Handling colleague issues through coaching and disciplinary follow-up when necessary.

Health, Safety and Confidentiality

• Report and correct all known and potential hazards.
• Be fully familiar with fire, emergency, and bomb procedures.
• Practice and enforce emergency procedures to protect guests and employees.
• Apply hotel regulations and legal requirements fairly to protect people and property.
• Work safely and ensure team members follow safe practices to avoid injury.
• Use safe manual handling methods and follow health, safety, and environmental policies.
• Maintain procedures that reduce environmental impact and prevent pollution.
• Keep all intellectual property and data secure in both physical and digital form.
• Follow internet and email policy requirements.
• Keep hotel, customer, and staff information confidential during and after employment.

Operational Knowledge

• Be fully familiar with hotel fire procedures, security procedures, and health and safety policies.
• Understand hotel facilities, attractions, operating standards, and departmental procedures.
• Follow grooming and appearance standards expected for the property.
• Understand the hotel’s values and related strategies.
• Know the company’s accepted payment methods.
• Stay aware of short- and long-term company and marketing promotions.

Candidate Profile

The role suits an experienced hospitality leader with a strong background in food and beverage operations, budgeting, revenue awareness, team leadership, and guest engagement. The manager should be comfortable in high-volume, multicultural settings and able to represent the brand confidently in public and media-facing situations.

Experience and Knowledge

• A bachelor’s degree in Food & Beverage, Hospitality Management, or substantial hands-on experience in a similar restaurant concept is required.
• Between 5 and 10 years of relevant experience in an international luxury hotel or free-standing restaurant and bar environment is expected.
• Prior experience in the Middle East is preferred.
• Comfort with media exposure is important.
• Strong command of Microsoft Office is needed.
• Fluency in spoken and written English plus one additional language is required.
• Experience with reservations and revenue management processes is important.
• Ability to perform well in large-scale, high-volume operations is necessary.
• Experience working in multicultural teams is preferred.
• Pre-opening experience is an advantage.

Competencies

• Outgoing, sociable, and comfortable representing the food and beverage brand.
• Strong interpersonal and communication ability across all stakeholder levels.
• Guest-focused with a sharp eye for detail and a passion for food and beverage innovation.
• Able to contribute effectively across departments and functions.
• Strong presentation and influencing skills.
• Adaptable and effective in culturally diverse environments.
• Independent worker with strong initiative in a fast-changing setting.
• Energetic, self-driven, and able to prioritize well.
• Flexible with respect to locations and changing business needs.
• Confident, polished, and people-oriented.
• Committed to professional standards and brand awareness.
• Visionary mindset with a focus on continuous improvement.
• Creative thinker who can introduce new ideas and trends.
• Demonstrates poise, humility, charisma, professionalism, and pride in work.
• Builds a strong working relationship with the Director of Culinary.

Physical Requirements

• Extended periods of standing and walking during shifts.
• Regular lifting and carrying of items up to at least 30 lbs.
• Occasional kneeling, pushing, pulling, and lifting.
• Occasional use of ladders, stairs, and ramps.