Job details
Job Description Job Summary: The F&B Operations Manager is responsible for overseeing the seamless execution of all food and beverage operations across the hotel's restaurants, bars, lounges, and banquet services. This role ensures exceptional guest experiences, operational efficiency, and adherence to luxury brand standards while maximizing revenue and profitability. Key Responsibilities: Operational Excellence:
- Oversee the daily operations of all F&B outlets, ensuring efficiency and exceptional service.
- Maintain high service standards across all venues in line with Raffles & Fairmont brand expectations.
- Monitor guest satisfaction scores and implement action plans for continuous improvement.
- Work closely with the Culinary, Sales, and Banquet teams to deliver outstanding dining experiences.
- Ensure smooth coordination between front-of-house and back-of-house teams.
- Assist in developing and managing budgets, cost controls, and financial performance of all F&B outlets.
- Implement strategies to increase revenue through upselling, promotions, and innovative menu concepts.
- Monitor stock levels, minimize waste, and optimize procurement processes.
- Analyze financial reports, sales trends, and market conditions to drive profitability.
- Lead, train, and develop F&B supervisors and frontline teams to uphold high service standards.
- Conduct performance reviews, coaching sessions, and training programs to enhance skills and engagement.
- Foster a culture of teamwork, accountability, and continuous improvement.
- Ensure staffing levels are adequate to meet operational needs while controlling labor costs.
- Ensure all F&B operations deliver a luxurious and memorable guest experience.
- Handle guest complaints and feedback promptly, ensuring issues are resolved professionally.
- Work with the Marketing team to promote F&B outlets through special events and social media.
- Enforce health, safety, and sanitation regulations (HACCP) to maintain the highest hygiene standards.
- Ensure all F&B operations comply with local licensing, labor laws, and company policies.
- Implement sustainability initiatives in line with corporate and environmental goals.
- Minimum 6-8 years of progressive F&B experience, with at least 3 years in a managerial role in luxury hotels or fine dining establishments.
- Strong financial acumen and experience in budgeting, cost control, and revenue management.
- Excellent leadership, communication, and problem-solving skills.
- Proficiency in F&B management systems and Microsoft Office.
- Strong knowledge of international food and beverage trends and luxury hospitality standards.
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