Food & Beverage Manager

Hawar Resort By Mantis Food & Beverage Manager The Food & Beverage Manager is responsible for overseeing the daily operations of all Food & Beverage venues and dining experiences, ensuring exceptional guest satisfaction, operational efficiency, and profitability. This role focuses on driving revenue, managing costs, maintaining high service standards, and leading teams to deliver outstanding hospitality experiences. The successful candidate will possess strong leadership skills, financial acumen, and a passion for excellence in food and beverage operations. What is in it for you: Engage in conservation efforts and help preserve wildlife. Enjoy sustainable adventures with exclusive rewards. Celebrate locality and heritage in a vibrant community. Advance your career with global development opportunities. Drive change through impactful social initiatives. Collaborate with a passionate, innovative team. Key Responsibilities: Lead and oversee all Food & Beverage operations to ensure exceptional guest experiences and service excellence. Drive F&B sales and revenue through innovative promotions, upselling strategies, and guest engagement initiatives. Develop, manage, and monitor departmental budgets, forecasts, and financial performance. Ensure effective cost control measures are in place, including food cost, beverage cost, labor cost, and overall operational expenses. Manage and analyze Profit & Loss (P&L) statements and implement action plans to achieve financial targets. Implement, maintain, and continuously improve Standard Operating Procedures (SOPs) and Standards of Service (SOS). Ensure compliance with company policies, brand standards, health and safety regulations, and local legislation. Lead, motivate, coach, and develop the F&B team to achieve operational excellence and high levels of employee engagement. Build strong relationships with guests, suppliers, and internal stakeholders to enhance service delivery and business performance. Monitor guest feedback and implement corrective actions to continuously improve guest satisfaction. Collaborate with culinary and service teams to develop and enhance food and beverage offerings. Utilize F&B management systems, POS systems, and operational reports to drive efficiency and informed decision-making.

Minimum 4 years of experience in a Food & Beverage management role, preferably within luxury hotels, resorts, or upscale hospitality environments. Minimum 2 years of GCC experience is required. Minimum 2 years of experience in a 5-star hotel property is required. Minimum 1 year of experience in an independent upscale dining restaurant is considered an added advantage. Bachelor's Degree in Hospitality Management, Hotel Management, Business Administration, or a related field is preferred. Experience with Asian, Italian, and Mediterranean cuisines is highly preferred. WSET Level 1, 2, or 3 certification is considered an added value. Strong knowledge of luxury hospitality service standards and Food & Beverage operations. Strong commercial acumen with a proven track record of increasing F&B sales and profitability. Proficiency in F&B management systems, POS systems, and other relevant hospitality software. Excellent communication, leadership, and interpersonal skills. Highly presentable, professional, and guest-focused. Outgoing and energetic personality with strong relationship-building abilities. Strong organizational, analytical, problem-solving, and decision-making skills. Fluency in English; additional languages will be an advantage.

Lead and oversee all Food & Beverage operations to ensure exceptional guest experiences and service excellence. Drive F&B sales and revenue through innovative promotions, upselling strategies, and guest engagement initiatives. Develop, manage, and monitor departmental budgets, forecasts, and financial performance. Ensure effective cost control measures are in place, including food cost, beverage cost, labor cost, and overall operational expenses. Manage and analyze Profit & Loss (P&L) statements and implement action plans to achieve financial targets. Implement, maintain, and continuously improve Standard Operating Procedures (SOPs) and Standards of Service (SOS). Ensure compliance with company policies, brand standards, health and safety regulations, and local legislation. Lead, motivate, coach, and develop the F&B team to achieve operational excellence and high levels of employee engagement. Build strong relationships with guests, suppliers, and internal stakeholders to enhance service delivery and business performance. Monitor guest feedback and implement corrective actions to continuously improve guest satisfaction. Collaborate with culinary and service teams to develop and enhance food and beverage offerings. Utilize F&B management systems, POS systems, and operational reports to drive efficiency and informed decision-making.