Job Summary:

• Food & Beverage Manager leads the Resort’s food and beverage service operations to deliver consistent guest satisfaction, achieve approved revenue and profitability targets, and maintain service, hygiene and operational standards.
• The role oversees outlet service teams, manpower planning, training and cost control, working closely with the Executive Chef and other departments.
• Operational coverage includes Penyu, Kingfisher, Noble House, Splashes, Horizon, Darlin-Darlin, Beach Bar, Splashes, Sunset Bar/Pavilion and Room Service, subject to the Resort’s operating arrangements.

Responsibilities:

• Oversee daily service operations across assigned restaurants, bars and Room Service, ensuring smooth opening, service delivery, shift handover and closing.
• Maintain service standards for reservations, seating, order taking, food and beverage presentation, billing and guest departure.
• Plan staffing and service coverage according to occupancy, reservations, outlet operating hours and events, including overnight Room Service.
• Prepare departmental budgets, forecasts and operational plans for approval; monitor outlet revenue, expenses and profitability against approved targets.
• Review covers, average spend, beverage and labour costs, wastage and stock variances; take corrective action where performance falls below target.
• Work with the Executive Chef, Revenue, Sales and Marketing teams on menus, pricing proposals, promotions, festive programmes and upselling.
• Coordinate with the Executive Chef on menu availability, food quality, dietary requests, allergen communication and service timing.
• Conduct outlet inspections and briefings to ensure service readiness, cleanliness, grooming, equipment condition and effective communication.
• Handle guest feedback and complaints professionally, implement service recovery within approved authority and follow up until resolution.
• Review staff rosters, attendance, leave and overtime, ensuring effective deployment within approved manpower and payroll budgets.
• Work with Human Resources on recruitment, onboarding, performance appraisal, employee development and disciplinary matters under Company procedures.
• Ensure employees receive training in service skills, product knowledge, upselling, guest handling, hygiene and safe working practices.
• Oversee requisitions, beverage and service stock, par levels and stocktakes with Stores, Purchasing and Finance; investigate discrepancies.
• Control wastage, breakage and misuse of supplies; maintain accountability for crockery, cutlery, glassware, linen and operating equipment.
• Ensure accurate POS transactions and compliance with cash-handling, billing, discount, void, complimentary item and daily reconciliation controls.

• Maintain food safety, sanitation and workplace safety standards in service areas; ensure employees follow required training and operational procedures.
• Coordinate with Engineering, Housekeeping and Security on maintenance, cleanliness, pest control and safety matters affecting F&B operations.
• Coordinate event requirements and service delivery with Banquet, Sales and Kitchen; oversee Banquet directly were assigned by Management.
• Submit sales, cost, manpower, stock and operational reports; attend management meetings and follow through on agreed action plans.
• Attend to any other duties assigned by Management and assist in Company events and activities when required.
• The above are the current job requirements and are not exhaustive. The Company may add, revise or remove responsibilities and duties as operationally necessary from time to time.

Leadership

• Lead and develop outlet managers, supervisors and service employees through clear expectations, coaching and regular performance feedback.
• Build teamwork within Food & Beverage and maintain effective working relationships with Kitchen, Banquet and other departments.
• Lead by example through professionalism, accountability, fair treatment and consistent application of Company standards.
• Develop capable successors, address performance gaps promptly and promote a respectful, disciplined and service-focused working environment.

Guest Relations and Service Standards

• Maintain courteous, attentive and consistent service across all assigned outlets and Room Service.
• Monitor guest satisfaction and recurring complaints; implement corrective and preventive action with the relevant teams.
• Ensure timely response to guest requests and accurate handling of reservations, dietary requirements and special occasions.
• Maintain cleanliness, presentation and service readiness through regular inspections and follow-up.
• Drive revenue and profitability through effective upselling, cost control and service delivery against management-approved targets.
• Review service performance, staff training and guest feedback regularly to identify and deliver measurable improvements.

Requirements:

• Diploma or higher qualification in Hospitality or Food & Beverage Management
• Minimum 3-5 years’ experience in a supervisory or assistant managerial role within F&B
• Strong leadership skills with the ability to manage and inspire a service team
• Excellent communication skills with fluency in spoken and written English
• Sound knowledge of food & beverage operations, service standards, and guest relations
• Good understanding of hygiene, food safety, and safety compliance standards
• Cost-conscious with basic financial and inventory management knowledge
• Flexible, adaptable, and willing to work shifts, weekends, and public holidays