Food & Beverage Manager

Food & Beverage Manager

Cliff View Hotel

Department: Food & Beverage

Reports To: Hotel Manager

Supervises:

• Restaurant Manager


• Bar Supervisor


• Conference & Banqueting Supervisor


• Executive Chef


• Kitchen Stewarding Supervisor


• Restaurant & Bar Staff


• Banqueting Staff


• Room Service Team

The Food & Beverage Manager will strategically lead and oversee all day-to-day food and beverage operations at Cliff View Hotel, encompassing the restaurant, bar, conference and banqueting facilities, room service, and outdoor catering. This role is responsible for ensuring exceptional guest experiences while optimising profitability, upholding international hospitality standards, and achieving departmental financial and operational objectives.

Key Responsibilities

Operational Management

• Provide overall direction and supervision for all Food & Beverage outlets.


• Ensure the smooth and efficient daily functioning of:
  
  
  
  • Restaurant
  
  
  • Bar
  
  
  • Conference Catering
  
  
  • Banqueting Services
  
  
  • Outdoor Events
  
  
  • Room Service
  
  
  
  


• Maintain impeccable five-star service standards across all F&B operations.


• Conduct daily operational briefings with relevant teams.


• Guarantee that all outlets adhere to established Standard Operating Procedures (SOPs) for opening and closing.


• Continuously monitor service quality and guest satisfaction levels.


• Foster effective communication channels between the kitchen and front-of-house service teams.

Financial Management

• Develop and manage the annual departmental budget.


• Achieve and surpass monthly revenue targets for the F&B department.


• Effectively control food costs to meet established company benchmarks.


• Manage beverage costs and minimise wastage to enhance profitability.


• Optimise labour costs through strategic and efficient staff scheduling.


• Regularly analyse daily sales reports to track performance.


• Drive overall departmental profitability through various initiatives.


• Implement and promote effective upselling and suggestive selling strategies.


• Prepare detailed monthly management reports for senior leadership.

Key Financial KPIs:

• Food Cost Percentage


• Beverage Cost Percentage


• Payroll Percentage


• Gross Profit


• Average Spend per Guest


• Revenue per Available Seat Hour (RevPASH)

Restaurant Operations

• Ensure the highest standards of food presentation in the restaurant.


• Guarantee professional and attentive table service.


• Monitor and manage guest waiting times to optimise efficiency.


• Maintain exceptional cleanliness and ambience within the restaurant.


• Ensure the efficient functioning of reservation systems.


• Conduct daily quality checks of the dining environment and service.

Bar Operations

• Maintain consistent quality standards for all beverages served.


• Ensure correct stock rotation and inventory management practices.


• Monitor the consistency and quality of cocktail preparation.


• Exercise strict control over beverage inventory to prevent loss.


• Implement measures to prevent stock shrinkage and wastage.


• Drive sales of premium beverages and specialty drinks.

Conference & Banqueting Operations

• Meticulously plan and coordinate all conference and banqueting functions.


• Ensure flawless execution of all event catering services.


• Collaborate closely with the Sales & Marketing team to secure and manage events.


• Conduct pre-event meetings with clients to confirm all requirements.


• Ensure accurate implementation of Banquet Event Orders (BEOs).


• Supervise banquet setups and oversee service delivery during events.


• Conduct post-event evaluations to gather feedback and identify improvements.

Menu Development

• Partner with the Head Chef to conceptualise and refine:
  
  
  
  • Seasonal menus
  
  
  • Banquet menus
  
  
  • Wedding packages
  
  
  • Conference catering menus
  
  
  • Diverse buffet concepts
  
  
  
  


• Review and adjust menu pricing on a quarterly basis.


• Introduce innovative dining concepts and culinary experiences.


• Ensure menus remain profitable and aligned with evolving guest preferences.

Inventory & Procurement

• Maintain control over all stock ordering processes.


• Authorise purchase requisitions for F&B supplies.


• Conduct comprehensive weekly inventory checks.


• Investigate any stock variances and discrepancies.


• Adhere strictly to FIFO (First-In, First-Out) principles for stock management.


• Implement strategies to minimise food waste and optimise stock usage.


• Cultivate and maintain strong relationships with suppliers.

Guest Experience

• Strive to deliver an exceptional and memorable guest experience.


• Address and resolve guest complaints promptly and effectively.


• Monitor and respond to online guest reviews and feedback.


• Develop and implement initiatives to foster guest loyalty.


• Ensure a consistent standard of service excellence across all outlets.

Human Resource Management

• Lead recruitment efforts and conduct comprehensive staff training.


• Administer performance appraisals and provide ongoing coaching.


• Mentor and develop supervisory staff.


• Create and maintain succession plans for key F&B positions.


• Prepare accurate and efficient duty rosters.


• Manage staff discipline and ensure adherence to hotel policies.


• Promote a positive work environment that fosters teamwork and engagement.

Hygiene, Health & Safety

• Ensure full compliance with HACCP principles and food safety standards.


• Maintain rigorous food safety practices throughout all operations.


• Guarantee adherence to all relevant health and safety regulations.


• Conduct regular hygiene inspections of all F&B areas.


• Ensure the cleanliness of the kitchen and dining environments.


• Investigate and document all accidents and safety incidents.

Sales & Marketing

• Actively support hotel marketing campaigns and promotions.


• Develop and implement targeted F&B promotional activities.


• Organise and execute successful themed dining nights.


• Drive growth in conference and banqueting catering business.


• Cultivate strong relationships with corporate clients and event organisers.


• Identify and capitalise on new revenue-generating opportunities.

Administration

• Prepare detailed monthly F&B performance reports.


• Maintain accurate departmental records and documentation.


• Review and ensure compliance with departmental SOPs.


• Attend and actively participate in management meetings.


• Analyse business trends and market dynamics.


• Prepare accurate departmental forecasts and projections.

Key Performance Indicators (KPIs)

Financial:

• F&B Revenue Achievement against Budget


• Food Cost Percentage


• Beverage Cost Percentage


• Gross Profit Margin


• Labour Cost Percentage


• Banqueting Revenue Performance


• Restaurant Revenue Growth

Operational:

• Guest Satisfaction Score ≥90%


• Adherence to Service Time Standards


• Hygiene Audit Score ≥95%


• Stock Variance Rate <1%


• Mystery Guest Score ≥90%

People:

• Staff Turnover Rate


• Average Training Hours per Employee


• Employee Engagement Score


• Performance Review Completion Rate

Qualifications

Essential:

• A Bachelor's Degree or Diploma in Hospitality Management, Hotel Management, Food & Beverage Management, or a related field.


• A minimum of 5 years of progressive experience in Food & Beverage management roles.


• Demonstrated experience in successfully managing diverse operations, including restaurants, bars, conferences, and banqueting.

Skills & Competencies

• Strong leadership and people management skills.


• Excellent financial acumen and analytical abilities.


• Proficiency in revenue optimisation strategies.


• Experience in budget preparation and management.


• Expertise in food cost control and inventory management.


• Skilled in beverage management and cost control.


• Commitment to delivering exceptional customer service.


• Proven event management and execution capabilities.


• Effective negotiation and vendor management skills.


• Strong problem-solving and decision-making skills.


• Excellent time management and organisational skills.


• Clear communication and presentation abilities.


• Proficiency in conflict resolution.


• Ability to coach and mentor team members.


• Competence with Point of Sale (POS) systems, Property Management Systems (PMS), and Microsoft Office Suite.

Personal Attributes

• Professional demeanour and unwavering integrity.


• A strong guest-centric mindset.


• Results-oriented and driven to achieve objectives.


• High attention to detail in all aspects of work.


• Ability to thrive and perform effectively under pressure.


• Innovative thinking and a keen commercial awareness.


• Flexibility to work evenings, weekends, and public holidays as required.


• Sound decision-making capabilities.

Working Conditions

• This is a full-time management position.


• Requires flexibility with working hours, including evenings, weekends, and public holidays.


• Involves frequent standing and walking across various hotel outlets.


• May require active supervision during large conferences, weddings, and outdoor events.

Method of Application
Interested individuals are invited to submit a compelling application letter, a comprehensive Curriculum Vitae, copies of relevant certificates, and contact information for three professional referees to:
Email: shro.creckhardware@gmail.comstanleykabango@gmail.com
CC: hrmcreckhardware@gmail.com

Applications must be received by 14th August, 2026. Please note that only candidates selected for an interview will be contacted.