The F&B Outlet Manager is responsible for the overall operation and performance of the assigned food and beverage outlet. The position ensures excellent guest service, efficient operations, achievement of financial targets, team development, and compliance with hotel standards, policies, and food safety requirements.
Key Responsibilities
Manage the daily operations of the assigned F&B outlet to ensure smooth and efficient service.
Ensure consistently high standards of guest service, food quality, beverage quality, and presentation.
Lead, supervise, and motivate the F&B team to achieve operational and service standards.
Conduct daily briefings and communicate operational information, promotions, VIP guests, special requests, and daily targets.
Monitor guest satisfaction and respond promptly and professionally to feedback, requests, and complaints.
Ensure the outlet is properly prepared before opening and properly closed according to established procedures.
Monitor table assignments, reservations, guest flow, and service sequence to ensure efficient operations.
Ensure all menu items, promotions, pricing, and product information are correctly communicated to the team.
Monitor sales performance and implement appropriate actions to achieve or exceed outlet revenue targets.
Control operating costs, including food, beverage, labor, supplies, and other operational expenses.
Monitor stock levels and coordinate with the relevant departments regarding purchasing, receiving, storage, and replenishment.
Conduct regular inventory checks and ensure proper stock rotation and FIFO procedures.
Minimize food and beverage waste and monitor portion control and product usage.
Ensure cash handling, billing, voids, discounts, complimentary items, and other financial procedures are properly controlled and documented.
Prepare and review daily operational reports, sales reports, and other required management reports.
Ensure compliance with hotel policies, SOPs, HACCP, food safety, hygiene, health and safety, and local regulations.
Conduct regular inspections of the outlet, including dining areas, service stations, equipment, storage areas, and back-of-house facilities.
Coordinate with Kitchen, Stewarding, Engineering, Housekeeping, Front Office, and other departments to resolve operational issues.
Recruit, train, coach, and develop team members to improve service skills, product knowledge, productivity, and career development.
Monitor employee attendance, grooming, punctuality, performance, and compliance with company policies.
Prepare staff schedules and ensure adequate manpower based on business levels and forecasted occupancy.
Assist in menu planning, promotions, special events, and other initiatives to increase outlet revenue and guest engagement.
Maintain strong relationships with regular guests and identify opportunities to enhance guest loyalty.
Support hotel-wide events, banquets, functions, and special activities when required.
Ensure all equipment, furniture, fixtures, and facilities are properly maintained and report defects to the relevant department.
Perform other duties and responsibilities assigned by the Director of F&B, F&B Manager, or management.
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