Job Overview:
The Food and Beverage Manager plays a pivotal role in overseeing all F&B operations, encompassing the restaurant, breakfast service, C&E, IRD, and mini-bar. This position involves developing and managing a small F&B team while collaborating closely with the kitchen and sales teams.
* Drive revenue growth across the restaurant and bar by focusing on spend per cover and profitability.
* Manage inventory, stock control, and expenditure through robust systems.
* Analyse F&B financials, including spend per cover & Per Occupied Room (POR), and departmental profit margins.
* Lead roster planning and labour cost management aligned with forecasts.
* Build a high-performance team culture focused on engagement, development, and retention.
* Ensure adherence to WHS procedures, hygienic food handling, and RSA practices.
* Collaborate with the Executive Chef to optimise menus and wine lists for profitability and customer appeal.
* Respond to guest feedback and implement service improvements to enhance experience.
* Forecast demand, plan marketing initiatives, and evaluate event feasibility to maximise revenue.
Key Responsibilities:
* Develop and manage F&B teams to drive operational efficiency.
* Collaborate with the kitchen and sales teams to achieve business objectives.
* Analyse financial data to inform strategic decisions.
* Plan and manage labour costs to meet budget requirements.
Requirements:
* Proven experience in F&B management.
* Excellent leadership and communication skills.
* Able to work collaboratively in a fast-paced environment.