F & B Manager

Main Function

• The Food & Beverage Manager is responsible for the strategic leadership, planning, coordination, and overall management of all Food & Beverage operations to ensure exceptional guest experiences, operational excellence, financial performance, and compliance with the standards of a superior luxury hotel.
• The role oversees all restaurants, bars, lounges, room service, banquets, conferences, outdoor catering, executive lounges, minibar operations, and other food and beverage outlets, ensuring that products and services consistently exceed guest expectations.
• The Food & Beverage Manager is accountable for maximizing revenue and profitability while maintaining the highest standards of food quality, beverage quality, hygiene, service excellence, cost control, inventory management, and employee performance.
• The role collaborates closely with the Executive Chef, Sales & Marketing, Front Office, Housekeeping, Finance, Procurement, Engineering, and other departments to deliver seamless dining experiences and achieve the hotel’s strategic objectives.

Role Responsibilities
Food & Beverage Operations Management:

• Plan, organize, direct, and supervise all Food & Beverage operations across the hotel.
• Ensure all restaurants, bars, lounges, room service, banquet facilities, executive lounges, cafés, pool bars, and other F&B outlets operate efficiently.
• Develop operational strategies to improve service quality, productivity, and profitability.
• Ensure compliance with hotel Standard Operating Procedures (SOPs), brand standards, and luxury hospitality requirements.
• Monitor daily outlet performance and ensure operational readiness.
• Coordinate opening and closing procedures for all outlets.
• Ensure consistent delivery of world-class food and beverage experiences.

Guest Experience & Service Excellence:

• Ensure exceptional guest service is delivered across all F&B outlets.
• Personally engage with guests to obtain feedback and ensure satisfaction.
• Monitor guest satisfaction surveys, online reviews, and service quality reports.
• Resolve guest complaints promptly and professionally.
• Develop initiatives that enhance guest loyalty and repeat business.
• Ensure personalized service for VIPs, dignitaries, corporate guests, and special events.
• Promote a culture of hospitality excellence throughout the department.

Revenue Generation & Business Development:

• Develop strategies to maximize food and beverage revenue.
• Increase outlet profitability through innovative promotions, themed events, and seasonal offerings.
• Collaborate with Sales & Marketing to drive restaurant, banquet, conference, and event business.
• Develop upselling and cross-selling initiatives across all F&B outlets.
• Analyze sales trends and implement revenue enhancement strategies.
• Identify new business opportunities and revenue streams.
• Monitor Average Spend Per Guest and outlet performance.

Budgeting, Financial Management & Cost Control:

• Prepare and manage annual departmental operating and capital budgets.
• Monitor departmental revenues and expenditures against approved budgets.
• Analyze financial performance and prepare monthly management reports.
• Monitor food cost, beverage cost, labour cost, utility consumption, and operating expenses.
• Ensure compliance with approved financial controls and cost management procedures.
• Review daily sales reports, cash reconciliations, and outlet revenue reports.
• Implement initiatives that improve profitability while maintaining service quality.
• Work closely with the Finance Department on budgeting, forecasting, and financial reporting.

Menu Planning & Product Development:

• Collaborate with the Executive Chef to develop menus that reflect the hotel’s brand identity and market positioning.
• Participate in menu engineering, recipe costing, pricing, and profitability analysis.
• Review menu performance and remove underperforming items.
• Introduce seasonal menus, promotions, and signature dining experiences.
• Ensure food and beverage offerings remain innovative and competitive.
• Monitor food presentation, portion control, and consistency.

Quality Assurance & Food Safety:

• Ensure compliance with all food safety, hygiene, sanitation, and HACCP standards.
• Conduct routine inspections of restaurants, bars, kitchens, storage areas, and service stations.
• Ensure food and beverages meet established quality standards before being served.
• Monitor cleanliness and presentation of all dining areas.
• Ensure compliance with local health regulations and licensing requirements.
• Coordinate internal quality audits and corrective action plans.

Inventory, Procurement & Asset Management:

• Oversee inventory management for food, beverages, operating supplies, equipment, and assets.
• Monitor stock levels and ensure timely replenishment.
• Coordinate with Procurement to source quality products at competitive prices.
• Verify inventory records and stock movements.
• Participate in stock counts and inventory audits.
• Minimize wastage, spoilage, breakages, pilferage, and unauthorized consumption.
• Ensure proper storage and stock rotation using the FIFO principle.

Banquet, Conference & Event Management:

• Oversee food and beverage services for conferences, meetings, weddings, banquets, and special events.
• Coordinate event planning with the Sales & Events Department.
• Ensure banquet operations are executed according to client requirements and hotel standards.
• Review banquet event orders and operational plans.
• Monitor event profitability and guest satisfaction.
• Ensure adequate staffing and equipment for all functions.

Team Leadership & Human Resource Management:

• Recruit, train, coach, mentor, and supervise Food & Beverage employees.
• Conduct performance appraisals and identify staff development needs.
• Prepare duty rosters and manpower schedules.
• Promote teamwork, employee engagement, and service excellence.
• Ensure compliance with grooming, attendance, and disciplinary standards.
• Conduct regular departmental meetings and training sessions.
• Develop succession plans for key positions.

Health, Safety & Security:

• Ensure compliance with occupational health, food safety, fire safety, and environmental regulations.
• Promote safe food handling and hygiene practices.
• Ensure employees use Personal Protective Equipment (PPE) where required.
• Monitor accident prevention and workplace safety.
• Coordinate emergency response procedures within the department.
• Ensure safe handling and storage of food products and beverages.

Coordination with Other Departments:

• Work closely with the Executive Chef to ensure seamless kitchen and service operations.
• Coordinate with Front Office regarding guest arrivals, VIPs, room service, and special requests.
• Liaise with Housekeeping regarding outlet cleanliness and event setup.
• Collaborate with Sales & Marketing on promotions, events, and corporate functions.
• Work with Procurement to ensure uninterrupted supply of food and beverages.
• Coordinate with Finance on revenue reconciliation and budget management.
• Liaise with Engineering regarding equipment maintenance and repairs.
• Work with Security to ensure guest and staff safety during events.

Reporting & Administration

• Prepare daily, weekly, monthly, quarterly, and annual departmental reports.
• Monitor departmental Key Performance Indicators (KPIs).
• Analyze outlet performance, guest feedback, sales, profitability, and operational trends.
• Prepare business plans, budgets, forecasts, and performance reports.
• Maintain accurate operational records, licences, permits, and compliance documentation.
• Present departmental performance reports during management meetings.

Compliance & Continuous Improvement:

• Ensure compliance with company policies, SOPs, statutory regulations, and luxury hospitality standards.
• Support internal and external audits.
• Identify operational improvement opportunities.
• Introduce innovative service concepts and technology solutions.
• Promote sustainability initiatives including waste reduction, recycling, and energy conservation.
• Drive continuous improvement in guest service, operational efficiency, and profitability.

Qualifications and Requirements Education and Certifications

• Possess a Bachelor’s Degree or HND in Hotel & Catering Management, Business Administration, or related field.
• Professional F&B or culinary management certification is an advantage.
• Minimum of 5 years’ F&B experience, with at least 2 years in a managerial role in a luxury or upscale hotel / restaurant environment.
• Strong knowledge of F&B cost control, POS systems, and HACCP standards.

Skills:
Technical Skills:

• F&B cost control
• POS and inventory systems
• Menu engineering
• HACCP/food safety standards
• Events and banquet operations Soft Skills
• Guest-centric leadership
• Team management and training
• Negotiation with vendors/clients
• Problem-solving under pressure
• Attention to detail

Application Closing Date
31st August, 2026.

How to Apply
Interested and qualified candidates should forward their CVs and cover letters to with “F&B Manager_Aba” as the subject of the email.

Note:

• Only shortlisted candidates will be contacted.
• Applicants must be available to attend physical interviews in Aba and must be located in Aba or have accommodation in Aba.

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