F&D Manager

Job Description The F&B Manager is responsible for overseeing all food and beverage outlets, including restaurants, bars, banquets, room service, and related operations. The role ensures high standards of service, food quality, profitability, hygiene, and guest satisfaction while leading and developing the F&B team. The F&B Manager works closely with the Culinary, Finance, Sales, and Operations teams to achieve departmental and organizational objectives. Responsibilities • Manage the daily operations of all Food & Beverage outlets. • Ensure exceptional guest service and handle guest feedback professionally. • Monitor and achieve departmental revenue, profitability, and cost-control targets. • Develop and implement strategies to increase food and beverage sales. • Prepare and manage budgets, forecasts, and financial reports. • Control labor costs, food costs, and beverage costs to maximize profitability. • Ensure compliance with health, safety, sanitation, and food hygiene standards. • Lead, motivate, coach, and develop the F&B team to enhance performance and engagement. • Conduct regular training and performance evaluations for team members. • Collaborate with the Executive Chef and other departments to ensure efficient operations. • Monitor inventory levels and oversee procurement of food and beverage supplies. • Ensure compliance with company policies, brand standards, and legal requirements. • Plan and support special events, promotions, and banquet operations. • Analyze operational performance and implement continuous improvement initiatives. Qualifications • Bachelor’s degree in Hospitality Management, Hotel Management, Business Administration, or a related field. • Minimum 5-7 years of Food & Beverage experience, including at least 2-3 years in a managerial role. • Strong leadership, communication, and interpersonal skills. • Proven ability to manage budgets, financial performance, and cost controls. • Excellent knowledge of food safety, HACCP, and sanitation standards. • Strong problem-solving and decision-making abilities. • Experience in hotel, resort, or high-volume restaurant operations preferred. • Proficiency in Microsoft Office and hospitality management systems. • Strong organizational and time-management skills. • Fluent in English; Arabic is an advantage. Provide your feedback on BizChat Show more Show less

Bachelor’s degree in Hospitality Management, Hotel Management, Business Administration, or a related field. Minimum 5-7 years of Food & Beverage experience, including at least 2-3 years in a managerial role.

Manage the daily operations of all Food & Beverage outlets. Ensure exceptional guest service and handle guest feedback professionally. Monitor and achieve departmental revenue, profitability, and cost-control targets. Develop and implement strategies to increase food and beverage sales. Prepare and manage budgets, forecasts, and financial reports. Control labor costs, food costs, and beverage costs to maximize profitability. Ensure compliance with health, safety, sanitation, and food hygiene standards. Lead, motivate, coach, and develop the F&B team to enhance performance and engagement. Conduct regular training and performance evaluations for team members. Collaborate with the Executive Chef and other departments to ensure efficient operations. Monitor inventory levels and oversee procurement of food and beverage supplies. Ensure compliance with company policies, brand standards, and legal requirements. Plan and support special events, promotions, and banquet operations. Analyze operational performance and implement continuous improvement initiatives.