The Food & Beverage Manager oversees the daily operations of all F&B outlets within the 7AM 7PM Group, ensuring exceptional service, operational efficiency, and profitability. This role requires a leader with strong cost control expertise, capable of optimizing resources, minimizing waste, and maintaining the highest product and service standards.
Key Responsibilities
Operational Leadership
- Lead, train, and motivate F&B teams to deliver outstanding guest experiences.
- Ensure smooth daily operations across all outlets, from front-of-house service to back-of-house coordination.
- Maintain compliance with hygiene, health, and safety regulations at all times.
Cost Control & Financial Management
- Monitor and manage food and beverage costs, ensuring they remain within budgeted targets.
- Develop and enforce portion control, inventory management, and waste reduction practices.
- Review supplier performance, negotiate contracts, and ensure best value purchasing.
- Work closely with the accounts team to review daily sales reports, cost variance reports, and profitability analysis.
Menu & Product Management
- Collaborate with culinary and beverage teams on menu design, pricing strategies, and seasonal updates.
- Evaluate sales trends and guest feedback to adjust offerings for profitability and guest satisfaction.
Service Excellence & Guest Experience
- Ensure service standards are consistently met and aligned with the brand’s quality expectations.
- Address guest concerns promptly, ensuring service recovery procedures are applied effectively.
Team Development
- Conduct regular training in service standards, product knowledge, and cost control awareness.
- Set clear goals for the team and monitor performance through regular evaluations.
Skills & Qualifications
- Proven experience as an F&B Manager or senior supervisory role in hospitality.
- Strong cost control and budget management skills, with the ability to analyze and act on financial data.
- Excellent leadership, communication, and team-building skills.
- Deep knowledge of F&B operations, industry trends, and best practices.
- Proficiency in POS systems, inventory software, and Microsoft Office.
- Strong problem-solving and decision-making ability under pressure.
Performance Expectations
- Maintain food cost at or below company target (e.g., 30%).
- Maintain beverage cost at or below company target (e.g., 25%).
- Achieve consistent guest satisfaction scores above 90%.
- Ensure zero stock-outs for top-selling menu items.
- Reduce monthly wastage by at least 10% within the first six months.
- Develop two cost-saving initiatives per quarter without compromising quality.
- Conduct and document weekly inventory counts and monthly cost control reports.
Job Type: Full-time
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