Food & Beverage Operations Manager
Department: Food & Beverage
Contract Type: Full-Time, Permanent
Role Overview
The Food & Beverage Operations Manager is responsible for the strategic and operational leadership of all F&B outlets, ensuring exceptional guest experiences while delivering strong financial performance.
This role requires a commercially minded operator who can balance service excellence with cost control, team development, and revenue growth. The successful candidate will lead by example on the floor while driving standards, profitability, and innovation across the department.
Key Responsibilities1. Operational Leadership
- Oversee the day-to-day operations of all F&B outlets (restaurant, bar, lounge, breakfast, carvery, events & banqueting).
- Ensure consistent delivery of service standards aligned with brand positioning.
- Lead daily briefings and ensure smooth service execution across all outlets.
- Drive continuous improvement in guest experience and operational efficiency.
2. Financial & Commercial Performance
- Manage departmental budgets and forecasts.
- Control payroll in line with revenue, maintaining target payroll percentages.
- Monitor and improve key KPIs including:
- Revenue per available seat
- Average spend per guest
- Gross profit margins
- Wage cost percentages
- Lead menu engineering initiatives in collaboration with the Head Chef.
- Analyse competitor pricing and positioning.
- Identify opportunities to increase spend (e.g., breakfast, brunch, upselling, premium beverage offerings).
3. Team Leadership & Development
- Recruit, train and develop F&B team members.
- Ensure managers are rostered effectively before additional staffing.
- Conduct performance reviews and regular 1:1s.
- Foster a positive, accountable, high-performance culture.
- Implement structured SOPs and service training programmes.
4. Guest Experience
- Ensure exceptional service delivery at all times.
- Handle guest feedback and complaints promptly and professionally.
- Monitor online reviews and implement corrective action where required.
- Be visible and present during peak service periods.
5. Compliance & Standards
- Ensure full compliance with HACCP, health & safety regulations, and licensing laws.
- Maintain cleanliness and presentation standards across all outlets.
- Ensure stock control procedures and waste management systems are adhered to.
- Oversee ordering, stock rotation, and inventory management.
6. Events & Banqueting Oversight
- Collaborate with Sales & Events team to ensure seamless execution of functions.
- Ensure accurate BEO communication to operational teams.
- Deliver profitable weddings, corporate events, and private functions.
Key Performance Indicators (KPIs)
- Departmental revenue growth
- Gross profit margin improvement
- Payroll cost control (target % of revenue)
- Guest satisfaction scores & online reviews
- Reduction in waste and stock loss
- Staff retention & engagement levels
Candidate ProfileExperience
- Minimum 3–5 years’ experience in a senior F&B leadership role.
- Experience in a 4-star hotel or high-volume restaurant environment.
- Proven track record in driving revenue and managing costs.
- Experience overseeing multiple outlets.
Skills & Competencies
- Strong commercial acumen.
- Excellent leadership and people management skills.
- Financial literacy (budgeting, forecasting, P&L analysis).
- High attention to detail.
- Strong organisational and communication skills.
- Hands-on operational mindset.
- Passion for hospitality and guest experience.
Desirable
- Experience with POS systems and stock management software.
- Wine & beverage knowledge.
- Experience in menu engineering and pricing strategy.
What Success Looks Like
- Profitable outlets operating within budget.
- Engaged, well-trained team delivering consistent service.
- Strong online reputation.
- A vibrant, commercially successful F&B offering aligned with the hotel’s brand positioning.
Job Type: Full-time
Work Location: In person
