Food & Beverage Manager

About the role

Lead, supervise, and coordinate all Food & Beverage operations (restaurant, Buffet Breakfast, bar/lounge, and Banquet/event services) to ensure 5-star resort service standards are maintained. Develop and manage the hotel beverage program, including wine menu curation, innovative cocktail creation, and beverage presentation standards. Take full responsibility for budget control, F&B cost management, inventory, and revenue strategies for the F&B department. Maintain consistently high service standards and handle guest complaints related to food or service quickly, efficiently, and professionally. Actively coordinate with other departments (Sales & Marketing, Kitchen, Front Office) to ensure smooth Banquet events and hotel programs. Ensure all F&B operations comply with company policies, standard procedures (SOP), and applicable health and safety regulations.

Key responsibilities

• Lead, supervise, and coordinate entire Food & Beverage operations across restaurant, Buffet Breakfast, bar/lounge, and Banquet/event services

• Develop and manage hotel beverage program including wine menu curation, innovative cocktail creation, and beverage presentation standards

• Manage budget control, F&B cost management, inventory, and revenue strategies for the F&B department

• Maintain high service standards and handle guest complaints related to food or service with speed, efficiency, and professionalism

• Coordinate actively with Sales & Marketing, Kitchen, and Front Office departments for Banquet events and hotel programs

• Ensure F&B operations comply with company policies, standard procedures (SOP), and health and safety regulations

About you

• Minimum 2 years experience in F&B Manager position or as senior Assistant F&B Manager in 4-star or 5-star hotel or resort industry

• Deep knowledge of beverage products including mixology trends, strong understanding of wine pairing, and bar operational management

• Strong leadership capability with proven track record in building team cooperation and excellent verbal and written communication skills

• Highly motivated, creative, innovative, and result-oriented to continuously improve culinary quality, beverage presentation, and service

• Able to work effectively under pressure, especially during high-occupancy periods or large events

• Minimum Bachelor's degree (S1), Postgraduate Diploma, or Professional qualification in Hospitality Management, Business Management, or related field