Food & Beverage Manager

Over the past two decades, The First Group has forged a reputation as one of the hospitality industry’s leading innovators, providing groundbreaking investment opportunities to clients and partners, while delivering exceptional, memorable experiences to hotel and leisure guests. Bolstering our reputation as the region’s premier end-to-end hospitality solutions provider, we operate a diverse, high-value asset portfolio ranging from award-winning upscale hotels and residences to exciting F&B outlets and lifestyle venues.

Our visionary, trailblazing approach to hotel and hospitality asset management has made us a trusted partner of some of the industry’s leading global brands. Discover more at www.thefirstgroup.com.

As the Food and Beverage Manager in the hotel industry, you will be responsible for overseeing all aspects of the food and beverage operations within the establishment. This role involves managing staff, ensuring high-quality service, and optimizing the profitability of the F&B department.

Key Responsibilities:

• Menu Planning and Development:
• • Collaborate with chefs and culinary staff to create innovative and appealing menus.
  • Regularly review and update menus to meet guest preferences and industry trends.

• Budgeting and Cost Control:

  • Develop and manage the F&B department budget.
  • Monitor expenses, control costs, and implement strategies to maximize profitability.

• Vendor Management:

  • Negotiate with and manage relationships with food and beverage suppliers.
  • Ensure timely and cost-effective delivery of quality ingredients and products.

• Staff Recruitment and Training:

  • Recruit, train, and supervise F&B staff, including servers, chefs, and bartenders.
  • Conduct regular training sessions to enhance staff skills and knowledge.

• Quality Control:

  • Maintain high standards of food and beverage quality, presentation, and service.
  • Conduct regular inspections and tastings to ensure consistency.

• Customer Service Excellence:

  • Foster a customer-centric culture among F&B staff.
  • Address customer feedback and resolve issues to enhance guest satisfaction.

• Health and Safety Compliance:

  • Ensure compliance with health and safety regulations in food preparation and service.
  • Implement and enforce hygiene and sanitation standards.

• Event Planning and Catering:

  • Coordinate and oversee catering services for events and functions.
  • Work with event organizers to meet specific requirements and expectations.

• Sales and Marketing Collaboration:

  • Collaborate with the sales and marketing team to promote F&B offerings.
  • Develop and implement strategies to increase revenue and drive sales.

• Inventory Management:

  • Monitor and manage F&B inventory levels, including perishable and non-perishable items.
  • Implement efficient inventory control systems to minimize waste.

• Performance Analysis and Reporting:

  • Analyze F&B performance metrics and prepare regular reports for management.
  • Identify areas for improvement and implement corrective actions.

• Bachelor's degree in Hotel Management, or related field
• Previous experience as a F&B Manager preferably within the hospitality industry.
• Leadership: Ability to inspire and lead teams effectively.
• Communication: Strong interpersonal and written communication skills.
• Customer Focus: Dedication to delivering exceptional dining experiences.
• Culinary Knowledge: Understanding of food preparation and menu planning.
• Beverage Management: Proficiency in managing beverage operations.
• Financial Acumen: Skill in budget management and cost control.
• Problem-Solving: Ability to address challenges and implement solutions.
• Team Building: Commitment to building and developing high-performing teams.
• Adaptability: Flexibility to thrive in a dynamic environment.
• Attention to Detail: Meticulousness in upholding quality and standards.
• Regulatory Compliance: Knowledge of health, safety, and licensing regulations.
• Innovation: Creativity in developing new menus and concepts.