Job Title: Food and Beverage Operations Manager
The ideal candidate will have a proven track record of successfully managing food and beverage operations in a fast-paced hotel environment.
1. Pre-Opening Phase:
* Collaborate with designers, chefs, and consultants on layout, equipment, and concept development for all F&B outlets.
* Assist with the selection and procurement of furniture, fixtures, equipment, and uniforms.
* Develop all service-related SOPs, checklists, and guest interaction standards.
* Partner with Talent & Culture to recruit, interview, and onboard all front-of-house F&B staff.
* Design and implement training programs focusing on service excellence, product knowledge, and operational procedures.
* Coordinate with the culinary team on menu design, costing, and training for service teams.
* Set up POS systems, inventory controls, reservation platforms, and supplier accounts.
* Establish workplace health & safety practices and food safety procedures to ensure compliance and readiness prior to opening.
2. Operational Phase:
* Lead daily operations of restaurants, bars, in-room dining, and event spaces, ensuring quality service, cleanliness, and guest satisfaction.
* Supervise and motivate team members while fostering a positive team culture and high performance.
* Monitor budgets, labour costs, stock control, and profitability.
* Oversight of beverage inventory, supplier relationships, and cocktail/wine program development.
* Respond to guest feedback and resolve service issues promptly and professionally.
* Maintain workplace health & safety standards and food safety compliance across all F&B operations.
* Ensure compliance with local health and safety regulations and licensing requirements.
* Collaborate with marketing and sales to create promotions, events, and brand-aligned guest experiences.