Background information about the job or company (e.g., role context, company overview)

The Food & Beverage Manager is responsible for the strategic planning, leadership, and day-to-day management of all food and beverage operations at Cliff View Hotel, including the restaurant, bar, conference and banqueting facilities, room service, and outdoor catering. The role ensures exceptional guest experiences while maximising profitability, maintaining international hospitality standards, and achieving departmental financial and operational targets.

Responsibilities or duties

Operational Management

• Direct and oversee all Food & Beverage outlets.
• Ensure smooth daily operations of:
  • Restaurant
  • Bar
  • Conference Catering
  • Banqueting
  • Outdoor Events
  • Room Service
• Maintain five-star service standards.
• Conduct daily operational briefings.
• Ensure all outlets open and close according to SOPs.
• Monitor service quality and guest satisfaction.
• Ensure effective communication between kitchen and service teams.

Financial Management

• Prepare annual departmental budgets.
• Achieve monthly revenue targets.
• Control food cost to company targets.
• Control beverage cost and wastage.
• Manage labour costs through efficient scheduling.
• Analyse daily sales reports.
• Increase departmental profitability.
• Implement upselling and suggestive selling programmes.
• Prepare monthly management reports.
• Conduct post-event evaluations.

Menu Development

• Collaborate with the Head Chef to develop:
  • Seasonal menus
  • Banquet menus
  • Wedding packages
  • Conference packages
  • Buffet concepts
• Review menu pricing quarterly.
• Introduce innovative dining concepts.
• Ensure menus remain profitable and aligned with guest preferences.

Inventory & Procurement

• Control stock ordering.
• Approve purchase requisitions.
• Conduct weekly inventory checks.
• Investigate stock variances.
• Ensure FIFO principles are followed.
• Minimise food waste.
• Maintain supplier relationships.

Guest Experience

• Ensure exceptional guest satisfaction.
• Resolve guest complaints promptly.
• Monitor online guest reviews.
• Develop guest loyalty initiatives.
• Maintain service excellence across all outlets.

Human Resource Management

• Recruit and train staff.
• Conduct performance appraisals.
• Coach supervisors.
• Develop succession plans.
• Prepare duty rosters.
• Ensure staff discipline.
• Promote teamwork and employee engagement.

Hygiene, Health & Safety

• Ensure compliance with HACCP principles.
• Maintain food safety standards.
• Ensure compliance with health regulations.
• Conduct hygiene inspections.
• Ensure kitchen and restaurant cleanliness.
• Investigate accidents and incidents.

Sales & Marketing

• Support hotel marketing campaigns.
• Develop promotional activities.
• Organise themed nights.
• Increase conference catering business.
• Build relationships with corporate clients.
• Identify new revenue opportunities.

Administration

• Prepare monthly reports.
• Maintain departmental records.
• Review SOP compliance.
• Attend management meetings.
• Analyse business trends.
• Prepare departmental forecasts.

Key Performance Indicators (KPIs)

Financial

• F&B Revenue Achievement
• Food Cost %
• Beverage Cost %
• Gross Profit Margin
• Labour Cost %
• Banqueting Revenue
• Restaurant Revenue Growth

Operational

• Guest Satisfaction Score ≥90%
• Service Time Standards
• Hygiene Audit ≥95%
• Stock Variance

• Direct and oversee all Food & Beverage outlets.
• Ensure smooth daily operations of: Restaurant, Bar, Conference Catering, Banqueting, Outdoor Events, Room Service
• Maintain five-star service standards.
• Conduct daily operational briefings.
• Ensure all outlets open and close according to SOPs.
• Monitor service quality and guest satisfaction.
• Ensure effective communication between kitchen and service teams.
• Prepare annual departmental budgets.
• Achieve monthly revenue targets.
• Control food cost to company targets.
• Control beverage cost and wastage.
• Manage labour costs through efficient scheduling.
• Analyse daily sales reports.
• Increase departmental profitability.
• Implement upselling and suggestive selling programmes.
• Prepare monthly management reports.
• Conduct post-event evaluations.
• Collaborate with the Head Chef to develop: Seasonal menus, Banquet menus, Wedding packages, Conference packages, Buffet concepts
• Review menu pricing quarterly.
• Introduce innovative dining concepts.
• Ensure menus remain profitable and aligned with guest preferences.
• Control stock ordering.
• Approve purchase requisitions.
• Conduct weekly inventory checks.
• Investigate stock variances.
• Ensure FIFO principles are followed.
• Minimise food waste.
• Maintain supplier relationships.
• Ensure exceptional guest satisfaction.
• Resolve guest complaints promptly.
• Monitor online guest reviews.
• Develop guest loyalty initiatives.
• Maintain service excellence across all outlets.
• Recruit and train staff.
• Conduct performance appraisals.
• Coach supervisors.
• Develop succession plans.
• Prepare duty rosters.
• Ensure staff discipline.
• Promote teamwork and employee engagement.
• Ensure compliance with HACCP principles.
• Maintain food safety standards.
• Ensure compliance with health regulations.
• Conduct hygiene inspections.
• Ensure kitchen and restaurant cleanliness.
• Investigate accidents and incidents.
• Support hotel marketing campaigns.
• Develop promotional activities.
• Organise themed nights.
• Increase conference catering business.
• Build relationships with corporate clients.
• Identify new revenue opportunities.
• Prepare monthly reports.
• Maintain departmental records.
• Review SOP compliance.
• Attend management meetings.
• Analyse business trends.
• Prepare departmental forecasts.