Food & Beverage Manager

Key Responsibilities

1. F&B Operations

• Oversee the day-to-day operations of all Food & Beverage outlets, including restaurants, bars, banquets, room service and other F&B areas.
• Ensure smooth, efficient and consistent operations across all shifts.
• Maintain high standards of food quality, service, hygiene, presentation and guest engagement.
• Ensure compliance with Radisson Hotel Group standards, SOPs and service protocols.
• Conduct regular operational inspections and identify opportunities for improvement.

2. Guest Experience

• Drive a strong guest-centric culture across the F&B department.
• Personally handle VIP guests, special occasions and critical guest concerns.
• Monitor guest feedback and implement corrective actions.
• Ensure consistent service recovery and follow-up on guest complaints.
• Drive improvement in guest satisfaction and online reputation scores.

3. Revenue & Business Development

• Drive F&B revenue through effective outlet management, upselling and promotional initiatives.
• Monitor outlet performance and identify opportunities to improve profitability.
• Work closely with Sales & Marketing to develop F&B promotions, events and special packages.
• Maximise banquet and catering opportunities.
• Analyse business trends, guest preferences and competitor activities.

4. Cost & Financial Management

• Monitor F&B cost, food cost, beverage cost, payroll and operating expenses.
• Ensure effective inventory management and minimise wastage, pilferage and breakage.
• Monitor daily revenue reports and outlet performance.
• Prepare and monitor departmental budgets and forecasts.
• Take corrective action where actual performance deviates from budget.
• Maintain strong focus on departmental profitability and GOP contribution.

5. People Leadership & Development

• Lead, motivate and develop the F&B team to achieve operational and business objectives.
• Ensure adequate manpower planning and optimum utilisation of resources.
• Conduct regular briefings, performance discussions and coaching sessions.
• Identify training and development needs and coordinate with Learning & Development.
• Build a strong succession pipeline for key F&B positions.
• Foster a positive, professional and high-performance work culture.

6. Food Safety, Hygiene & Compliance

• Ensure strict compliance with food safety, hygiene and sanitation standards.
• Ensure compliance with statutory requirements and hotel policies.
• Coordinate with the Hygiene, Engineering, Security and other departments on operational requirements.
• Ensure proper handling, storage and preparation of food and beverages.
• Conduct regular hygiene and safety checks and ensure timely closure of audit observations.

7. Inventory & Procurement

• Maintain optimum inventory levels based on business requirements.
• Ensure proper receiving, storage, issuing and control of food and beverage products.
• Work closely with the Purchase and Stores teams.
• Monitor product quality and vendor performance.
• Reduce unnecessary wastage and maintain effective stock controls.

8. Events & Banquets

• Oversee the planning and execution of conferences, weddings, social events and corporate functions.
• Ensure effective coordination between Banquets, Kitchen, Sales, Front Office and other departments.
• Personally monitor major and VIP events to ensure seamless execution.
• Ensure accurate event planning, staffing and service delivery.

9. Brand Standards & Audits

• Ensure compliance with Radisson Hotel Group brand standards and operational procedures.
• Prepare the department for internal, external, hygiene and brand audits.
• Review audit findings and ensure timely implementation of corrective action plans.
• Maintain accurate departmental records and documentation.

Key Performance Indicators

The position will be measured against:

• F&B Revenue & Revenue Growth
• Departmental GOP / Profitability
• Food & Beverage Cost %
• Payroll Cost & Productivity
• Guest Satisfaction Scores
• Online Guest Reviews
• Upselling & Average Check
• Banquet Revenue & Conversion
• Food Safety & Hygiene Scores
• Brand / Internal Audit Scores
• Employee Engagement & Retention
• Training & Development
• Inventory Variance and Wastage Control

Candidate Profile

Education

• Degree/Diploma in Hotel Management or Hospitality Management from a recognised institution.

Experience

• Minimum 8–12 years of relevant experience in Food & Beverage operations.
• Prior experience in a five-star / upscale hotel environment is preferred.
• Experience in managing multiple F&B outlets, restaurants, banquets and beverage operations will be an advantage.
• Candidates currently working as F&B Manager / Senior F&B Manager / Assistant Director F&B or equivalent may be considered.

Desired Competencies

• Strong F&B operational knowledge
• Commercial and financial acumen
• Leadership and people-management skills
• Guest-centric approach
• Excellent communication and interpersonal skills
• Problem-solving and decision-making ability
• Strong negotiation and influencing skills
• Cost-control orientation
• Ability to work under pressure
• Strong knowledge of food safety and hygiene
• Planning and organisational skills
• Ability to analyse operational and financial data

What We Look For

We are looking for a hands-on hospitality leader who can balance guest experience, people leadership and commercial performance.

The successful candidate should demonstrate the ability to:

Lead People → Deliver Service → Drive Revenue → Control Cost → Improve Profitability → Build a Strong F&B Culture

Degree/Diploma in Hotel Management or Hospitality Management.

• Experience: Minimum 10–12 years of relevant F&B experience in a 5-star / upscale hotel.
• Current Role: F&B Manager / Senior F&B Manager / Assistant Director F&B or equivalent.
• Operational Exposure: Strong experience in restaurants, bars, banquets, room service and overall F&B operations.
• Financial Acumen: Good understanding of F&B revenue, food & beverage cost, payroll, budgeting, forecasting and profitability.