Hotel and FnB Operational Manager

About the role

The Hotel & F&B Operations Manager is responsible for overseeing the overall daily operations of the hotel and its Food & Beverage outlets, ensuring operational efficiency, excellent guest experiences, high service standards, and strong financial performance. This role involves coordinating hotel departments, managing F&B operations, leading operational teams, controlling costs, and implementing strategies to achieve business objectives.

Key responsibilities

• Oversee daily hotel operations, including Front Office, Housekeeping, Engineering, Food & Beverage, and other operational departments.

• Manage restaurant, bar, and other F&B outlet operations to ensure consistent food quality, service excellence, and guest satisfaction.

• Lead, supervise, and coordinate department heads, restaurant managers, supervisors, and operational teams.

• Monitor hotel and F&B performance, including revenue, occupancy, sales targets, operational costs, and departmental KPIs.

• Develop, implement, and maintain SOPs, operational procedures, and service standards across all departments.

• Manage budgets, control labor and operational expenses, monitor food and beverage costs, and improve profitability.

• Coordinate with the Executive Chef and kitchen teams to maintain food quality, menu consistency, hygiene, and presentation standards.

• Oversee inventory management, stock control, purchasing coordination, and supplier performance.

• Handle guest complaints and operational issues, ensuring effective resolution and a positive guest experience.

• Develop initiatives to increase hotel and F&B revenue, improve service quality, and enhance customer satisfaction.

About you

• Diploma or bachelor's degree in Hospitality Management, Hotel Management, Food & Beverage Management, or a related field is preferred.

• Minimum 3–5 years of experience in hotel and F&B operations, preferably in a managerial position.

• Proven experience managing hotel departments and restaurant or F&B operations.

• Strong knowledge of hotel operations, restaurant management, budgeting, cost control, inventory management, and revenue optimization.

• Excellent leadership, communication, organizational, and problem-solving skills.

• Ability to manage multiple departments and prioritize operational tasks effectively.

• Good command of English; additional languages are an advantage.

• Flexible to work shifts, weekends, and public holidays when required.