F&B Operations Manager

Job Title: F&B Operations Manager

We're a hospitality group dedicated to elevating standards and providing world-class experiences. Our goal is to deliver exceptional service, efficiency, and profitability across all outlets and services.

This role requires leadership of food and beverage operations to achieve high standards of service, efficiency, and financial performance.

1. Supervise and control all catering outlets, including restaurants, bars, room service, conferences, and banquets, within agreed budgetary limits and according to laws, particularly liquor laws.
2. Liaise closely with other department heads to ensure smooth resort operations for guest satisfaction and financial benefits.

1. Effective management of all outlets, catering, and banqueting services.
2. Ensure high standards in service are provided by waiters and barmen.
3. Be present during meal periods to show a high profile to guests and staff; perform office work during off-peak hours.
4. Prepare menus and daily specials with the Executive Chef.
5. Cost recipes and ensure adequate sales prices for correct returns and budgeted food cost.
6. Use approved recipes and take photographs for presentation references.
7. Make cocktail recipes and explain them to the chief barman, costing them with the F&B costs controller.
8. Ensure table setup, including flower arrangements, is impeccable.
9. Encourage waiters and barmen to be courteous and professional.
10. Hold short briefings before each service to align staff on basics and service expectations.
11. Discuss table allocations, VIPs, reservations, and relevant service period details.
12. Ensure waiters know the daily menu or specials and what's in short supply.
13. Enforce dress code adherence for waiters and barmen at all times.
14. Provide required tools (e.g., corkscrew, notepad) and a service towel to waiters.
15. Ensure each waiter is conversant with all a la carte menu items and can explain their composition to guests.
16. Ensure barmen are fully conversant with cocktail composition and use standard measures.
17. Maintain outlet cleanliness before service.
18. Double-check cloakrooms are clean and stocked prior to service.
19. Execute Room Service orders promptly and meet required standards.
20. Serve banquets professionally and efficiently.
21. Coordinate with bands, musicians, and comedians to ensure stage, lighting, and sound equipment are provided.
22. Provide electronic equipment for workshops or presentations prior to functions.
23. Develop and promote quality service in banqueting within the local community.
24. Maintain staff efficiency to minimize guest complaints and address issues promptly.
25. Register lost and found items at Reception and Housekeeping and store them in Housekeeping.
26. Evaluate goods supplied for the F&B department for quality and freshness.
27. Control food purchases and manage waste to support profitable F&B operations.
28. Oversee daily bar stock takes with the internal auditor and approve purchase requisitions.
29. Maintain maximum security and ensure staff awareness of its importance.
30. Uphold highest hygiene standards in food production and storage areas.
31. Keep back-of-house areas as clean as the front of house.
32. Ensure staffing levels meet requirements and do not exceed without approval.
33. Organize weekly meetings with staff to listen to grievances and suggestions.
34. Enforce fair discipline per labor laws and coordinate with Admin/HR for refresher training.
35. Delegate staff to fire and evacuation drills as directed by the chief engineer.
36. Propose promotional and loyalty programs.
37. Submit written monthly performance comments to the GM within two days of the new month.
38. Prepare employee appraisals with HR annually.
39. Attend the GM's morning briefings and weekly Executive Committee meetings.

1. Certificate/Diploma – F&B from any reputable institute.
2. Degree – Resort Management.
3. 5-10 years working experience in a reputable resort with strong F&B operations.
4. Excellent knowledge of table presentation and service.
5. Wine & bar knowledge, flambéing, table carving, and food presentation.
6. Knowledge of IT packages/software in the resort industry.
7. Excellent on-the-job training/coaching skills.
8. Excellent customer care/guest relations.
9. Familiar with statutory requirements regarding F&B operations and licenses.
10. Imaginative and aware of latest industry trends.
11. Ability to run the department with minimal supervision and suggest improvements across the resort.