Description
The Food and Beverage Manager supervises and coordinates daily F&B operations across restaurants, bars, and banquets; maintains service, quality, hygiene, and brand standards; supports staff training, scheduling, performance monitoring, guest feedback, financial targets, inventory, and cross-departmental coordination; and ensures compliance with health, safety, and hygiene regulations. The role requires a bachelor’s degree or diploma in hotel management or a related field, 2–3 years of F&B operations experience, and strong leadership, communication, problem-solving, and guest-oriented skills.
