F&B Manager(JC-1015)

Job Responsibilities

Manager will be responsible for managing front-of-house operations to ensure excellent customer service and a memorable dining experience. Your role involves supervising staff, maintaining service standards, and collaborating with other departments to enhance overall restaurant performance. Overall operation for the restaurant, food and beverage managers hire staff, purchase food and stock, and make sure everyone is trained on proper food preparation, proper and legal alcoholic beverage service, kitchen safety techniques and understand health standards.

• Overlooking the daily operations and ensuring that all areas are in order
• Supervise front-of-house staff, including servers, host/hostesses, bartenders, and support personnel.
•  Ensure staff adheres to established service standards, appearance, and professionalism.
• Lead by example in providing excellent customer service, addressing guest inquiries, resolving concerns, and creating a welcoming atmosphere.
• Monitor guest feedback and take proactive steps to enhance the dining experience.
• Oversee daily restaurant operations, including reservations, seating arrangements, table turnover, and guest flow.
• Collaborate with the kitchen team to ensure timely and high-quality food service.
• Monitor and manage restaurant inventory, including linens, tableware, and service equipment, to ensure smooth service operations.
• Implement inventory control measures to minimize waste and maintain cost efficiency.
• Maintain high standards of service quality, presentation, and timeliness.
• Conduct regular quality checks and service evaluations to ensure consistency.
• Lead staff training and development programs to enhance service skills, product knowledge, and professionalism.
• Conduct regular staff meetings and communication to keep the team informed and engaged.
• Assist in budget management, cost control, and revenue optimization.
• Monitor sales, analyse financial reports, and make recommendations for improvement.
• Collaborate with the management team to execute marketing strategies, promotions, and events to attract and retain customers.
• Support advertising campaigns and promotions.
• Ensure compliance with safety, sanitation, and health regulations in the restaurant.
• Implement responsible alcohol service protocols and staff training.
• Ensuring trainings are ongoing according to plan, training records and deadlines are met according to the given time frame.
• Monitoring the breakage
• Overseeing spoilage and ensuring all equipment pertaining to operation are working properly
• Overseeing Maintenance work in all restaurant area
• Monitoring the food and beverage menu engineering.
• Manage budgets, control costs, and optimize profitability through effective pricing, inventory management, and waste reduction.
• Prepare financial reports and forecasts and implement strategies for revenue growth.

Person Specifications

• Certification in responsible alcohol service (e.g., TIPS or equivalent) may be required.
• Proficiency in restaurant management software and point-of-sale (POS) systems is beneficial.
• Bachelor's degree or equivalent education in hospitality or related field is beneficial.
• Exceptional customer service and interpersonal skills.
• Strong leadership, decision-making, and problem-solving skills.
• Effective communication skills for interacting with guests, staff, and management.
• Collaborative and able to work well with diverse teams.
• Meticulous attention to detail for quality control.
• Willingness to work flexible hours, including evenings, weekends, and holidays, as required.
• Ability to handle high-pressure situations and emergencies calmly and efficiently.
• Minimum 2 years’ experience as a Food and Beverage Manager in a star class hotel.