Position title : FOOD AND BEVERAGE MANAGER 
Department : Food and Beverage
Position reports to : General Manager, Operations Manager 
Responsible for : Food and Beverage Service Manager, Restaurants Managers, 
Bars Manager, Room Service Manager, Events Manager, F&B 
Coordinator, Restaurants Reservations Officer, Head Sommelier 

PURPOSE OF POSITION 

The Food and Beverage Manager will supervise and ensure that all Kitchens, Restaurants, 
Bars, Events/ Banquets and Room Service operations run smoothly and in the most efficient 
and effective manner, delivering the highest possible standards of service to all guests 
(internal and external of the Hotel), through the effective development, management and 
leadership of those departments’ human resources, equipment and provisions; the Food 
and Beverage Manager will also be pro-active in maintaining and/or improving those 
departments’ profitability in accordance with the Hotel policies, procedures and standards. 

KEY ACCOUNTABILITIES 

- Manage all day-to-day F&B operations within budgeted guidelines and to the highest 
standards, coordinating resources to ensure that all possible issues are efficiently 
resolved, 
- Ensure and monitor staffing levels and that rotas are in line with revenue according to 
business levels, staff needs, new starters/leavers, labor standards and appropriately 
control labor costs, 
- Be fully aware of the day’s work and schedules of the relevant supervisors/managers, 
- Ensure the daily supervision of all subordinates ensuring that their working times, 
grooming, clothing, actions, duties and opening & closing duties, set ups, cleanings 
and other before, during and after preparations, are completed in accordance with the 
pre-set procedures, 
- Establish targets, KPI’s, schedules, policies and procedures ensuring the teams 
achieves the objectives and tasks essentials to the efficient and effective departmental 
operations, 
- Preserve excellent levels of internal and external customer service; interact with guests; 
sense, identify and anticipate guests needs; quickly respond to maximum satisfaction; 
seek/action/learn from customer feedback; develop/maintain the files of compiled guest 
preferences, and report upward and downward should a guest not be content with their 
experience, 
- Lead the team by attracting, recruiting, training, appraising, developing and planning 
succession of talented personnel; nurture an ownership environment with emphasis in 
motivation & teamwork.

Only Shortlisted Candidates will be Contacted