The F&B Manager is responsible for optimizing revenue and profitability within the Food and Beverage department of our organization. This role involves analyzing data, setting pricing strategies, forecasting demand, and collaborating with various departments to achieve revenue goals. Reports to Director Culinary and Beverage Operations.
Revenue
· Assist in developing internal F&B strategies through financial modeling, feasibility analyses, and market research.
· Foster a revenue management culture in hotels with a focus on driving volume and spending.
· Analyze current F&B revenue data to identify trends and opportunities.
· Monitor market conditions and competitive pricing strategies.
· Develop and implement pricing strategies for menus, packages, and promotions.
· Adjust pricing based on demand, seasonality, and market dynamics.
· Prepare regular reports and presentations to communicate revenue performance to senior management.
· Provide insights and recommendations for revenue improvement.
· Prepares annual division budget and updates monthly forecast with tireless focus on profit improvement.
· Ensures revenue is maximized and labor expenses are in control.
Sales and Marketing
· Forecast F&B demand and recommend inventory levels, collaborating with sales and marketing teams.
· Identify cross-selling and upselling opportunities to maximize revenue per guest.
· Ensure Outlet HODs on proper outlet events sales enquiry and execution.
Collaborate with culinary, sales, marketing, event planning, and banquet teams to align strategies.
· Stay informed about industry trends, customer preferences, and competitor strategies.
· Development of customer base for events in various outlets.
· Developing periodic F&B events to attract customers from different segments.
Operations
· Ensure efficient utilization of dining space and resources.
· Maintain accurate records of F&B sales and revenue, utilizing revenue management software.
· Identify points of improvement and provide mentoring notes to staff with high potential.
· Provide in-depth analysis of menu pricing, profit impact, member spent, repeat customer base, and customer satisfaction performance.
· Correlate member spent, frequency, pricing, and satisfaction.
· Provides direction, leads, and drive strategic plan initiatives in support of company purpose, mission and values.
· Directs efficient and effective F&B operation activities of the outlets.
· Ensures that quality standards are met, and service distinctiveness is practiced.
· Promote work environment where employees feel valued, involved, and appreciated.
· Ensure compliance with corporate and hotel operational policies/guidelines and procedure.
· Plans and conducts tests to identify and improve weakness in service activities.
· Plans and conducts training for Wine and Beverage Training.
· Monitors volume of business and related labour requirement forecast.
· Ensures service and kitchen areas meet standards for cleanliness, proper set up, sufficient supplies and equipment together with Hygiene/Stewarding Manager.
· Monitors food quality, portion control and provides feedback to culinary team.
· Identifies issues/concerns and formulate recommendations for improvement.
· Provide immediate attention to guest complaints and provide appropriate service recovery.
· To follow up and to establish correct procedures to prevent future recurrence.
· Work closely with the culinary team to maintain food quality and ensure its timeliness and accuracy of delivery and setup for all events are achieved.
· Regular review of guest comments with the team and implement right solutions for continuous improvement.
· Support the F&B team to be consistent in service, use a collaborative, enabling leadership style, and have regular team meetings.
· Ensures that established control procedures, liquors’ law and regulations are followed.
· Develop your own knowledge and skills to grow as a business partner and leader.
· Carry out any other duties and responsibilities as assigned.
Qualifications
- At least 8 – 10 years in senior Food and Beverage management position, preferably in an international deluxe hotel/Fine Dining Environment.
- Sommelier-trained, WSET 2 and above
- Diploma or Degree in F&B Management.
- Creative thinking and problem resolution.
- Proficient in training skills.
- Knowledge in financial and marketing area.
- Presentable, well-groomed with leadership quality.
- Proven experience in revenue management, preferably in the F&B sector.
- Knowledge of the hospitality industry, market dynamics, and customer behaviour.
- Ability to work under pressure and meet revenue targets.
- Attention to detail and problem-solving abilities.
