F&B Manager

Roles and Responsibilities

• Manage daily operations of F&B outlets, ensuring high-quality service standards.
  
• Oversee banquet events, including planning, execution, and post-event follow-up.
  
• Develop and implement strategies to increase revenue through effective menu planning, pricing, and inventory management.
  
• Ensure compliance with food safety regulations and maintain a clean working environment.
  
• Lead a team of staff members to achieve excellent guest relations and satisfaction.
  
• Degree/diploma in Hotel Management (IHM) or equivalent qualification preferred.
  
• Strong skills in cost control, inventory management, relationship management, time management, and team management.
  
• 10-15 years of experience in Food & Beverage management in hotels or restaurants.