Food and Beverage Manager

About the role

The Food & Beverage Manager leads the hotel’s F&B operations, ensuring compliance with fire safety, hygiene (including HACCP) and hotel policies while driving sales, budgets and quality standards. The role combines operational excellence with talent development to sustain high performance and growth.

Key responsibilities

• Enforce all hotel regulations, fire safety and HACCP standards across F&B outlets.
• Drive sales to achieve departmental targets and maintain budgets without compromising quality (minimum 85% LQA score).
• Prepare and consolidate the yearly budget and monthly income statements for each outlet.
• Lead daily briefings with the Executive Chef and conduct regular F&B meetings.
• Implement talent development initiatives, identify internal and external talent, and ensure succession planning.
• Conduct performance appraisals, provide feedback and support career development.
• Take disciplinary actions in line with local legislation when required.

Required profile

• Proven experience in food and beverage management, preferably with at least one team member having a restaurateur background outside the 5‑star hotel sector.
• Strong knowledge of fire safety, hygiene regulations and HACCP.
• Ability to manage budgets, sales targets and quality standards.
• Commitment to talent development and succession planning.

Required skills

• HACCP compliance
• Budget preparation and financial reporting
• Talent development and performance appraisal
• Knowledge of fire safety and hygiene regulations