F&B Manager

The F&B Manager is responsible for the daily operation and commercial performance of the hotel’s all-day dining restaurant, pool bar and banquet facilities. The position leads the service teams, ensures consistent food and beverage quality, drives guest satisfaction and revenue, and maintains effective controls over labour, inventory and operating costs.

The role works closely with the Executive Chef, Sales and Catering, Front Office, Housekeeping, Engineering, Finance and Security teams to ensure smooth service delivery across all outlets and events. It also requires a visible, hands-on leadership presence during busy operating periods and major functions.

The responsibilities below reflect common hotel F&B management expectations, including outlet operations, financial controls, staff development, guest recovery, banquet execution and regulatory compliance.

Primary Responsibilities

Operations and Service Management

• Oversee the daily operations of the all-day dining restaurant, pool bar and banquet spaces.
• Ensure that all outlets are adequately staffed, prepared and operational according to business levels and guest requirements.
• Maintain high standards of service, food quality, beverage presentation, cleanliness, grooming and professional conduct.
• Conduct regular outlet inspections and ensure opening, operating and closing procedures are consistently followed.
• Lead daily briefings and communicate business levels, VIP guests, promotions, special requests, menu changes and operational priorities.
• Be visible on the floor and provide hands-on support during peak periods, special events and operational challenges.
• Ensure that service sequences and hotel operating standards are consistently implemented.
• Coordinate with the culinary team on menu availability, food presentation, special dietary requirements and guest feedback.
• Review and improve operating procedures to enhance efficiency, guest satisfaction and profitability.
• Ensure effective communication between the restaurant, pool bar, banquet operation and other hotel departments.

All-Day Dining Restaurant

• Oversee breakfast, lunch and dinner operations, including buffet and à la carte service where applicable.
• Monitor table allocation, reservations, guest flow, seating times and service recovery.
• Ensure buffet presentation, replenishment, food temperature, hygiene and mise en place meet hotel standards.
• Coordinate with the kitchen to manage peak periods, menu availability, special events and guest dietary requests.
• Monitor guest feedback and identify opportunities to improve product quality, speed of service and dining experience.
• Support promotional activities, themed dining events and revenue-generating initiatives.

Pool Bar

• Ensure the pool bar is properly prepared, staffed and operated in accordance with hotel standards.
• Monitor beverage quality, cocktail and service presentation, responsible alcohol service and guest safety.
• Coordinate with Pool, Recreation, Engineering and Housekeeping teams on cleanliness, equipment, furniture, music and service readiness.
• Monitor weather conditions, pool occupancy and guest demand to adjust staffing, stock levels and operating arrangements.
• Ensure that poolside service is delivered professionally while maintaining a clean, safe and comfortable environment.
• Monitor breakages, spillages, guest incidents and any potential safety concerns, escalating them promptly.

Banquet and Event Operations

• Review banquet event orders and ensure that all service, set-up, menu, timing, equipment and billing requirements are understood.
• Coordinate with the Sales and Catering team, Executive Chef and relevant departments before each event.
• Prepare staffing plans, function briefings and service schedules based on event requirements and forecasted attendance.
• Supervise room set-up, table arrangements, buffet stations, bars, coffee breaks and event service.
• Ensure that food and beverages are delivered according to agreed specifications and timelines.
• Monitor event execution and respond promptly to changes, special requests or service issues.
• Conduct post-event reviews and follow up on client feedback, billing matters and operational improvements.
• Ensure banquet equipment, linen, furniture and service items are properly maintained, stored and accounted for.

Financial and Commercial Management

• Support the preparation and achievement of annual budgets, forecasts, revenue targets and departmental business plans.
• Monitor outlet revenue, average spend, covers, occupancy, labour cost, food cost, beverage cost and operating expenses.
• Analyse daily and periodic financial reports and take corrective action when performance varies from budget or forecast.
• Control payroll through effective scheduling, productivity management and appropriate use of full-time, part-time and casual colleagues.
• Monitor stock levels, ordering, receiving, storage, portion control, wastage and breakage.
• Work with Finance and the purchasing team to ensure accurate recording of revenue, discounts, voids, complimentary items and inventory movements.
• Identify opportunities to increase revenue through promotions, upselling, menu engineering, package development and improved outlet utilisation.
• Ensure cash-handling procedures, cashiering controls and end-of-shift reconciliation requirements are followed.
• Support monthly reporting and provide management with clear commentary on performance, risks and improvement actions.

People Management and Development

• Lead, motivate and develop the Food & Beverage team to deliver consistent service and operational performance.
• Participate in recruitment, selection, onboarding and orientation of new colleagues.
• Approve duty rosters and ensure appropriate staffing coverage based on business levels and operational requirements.
• Set clear performance expectations and provide regular coaching, feedback and recognition.
• Conduct performance reviews and address performance, attendance, conduct and grooming issues in accordance with hotel policy.
• Identify training needs and coordinate skills training, product knowledge sessions and service coaching.
• Develop supervisors and high-potential colleagues through delegation, mentoring and structured on-the-job development.
• Promote teamwork, respect, inclusion and professional conduct within the department.
• Ensure colleagues understand hotel policies, departmental procedures, emergency arrangements and service expectations.
• Maintain accurate records relating to attendance, training, performance, incidents and employee communications.

Guest Relations and Service Recovery

• Create a welcoming and professional dining experience for hotel guests, residents, groups and event clients.
• Maintain a visible presence in the outlets and actively engage with guests.
• Handle complaints, special requests and service recovery situations promptly and professionally.
• Empower colleagues to resolve appropriate guest concerns within established guidelines.
• Record significant complaints, incidents and recovery actions, and follow up where necessary.
• Review guest feedback, online comments and internal service reports to identify trends and improvement opportunities.
• Build positive relationships with repeat guests, corporate clients, event organisers and key stakeholders.

Hygiene, Safety and Compliance

• Ensure compliance with applicable food safety, workplace safety, licensing, alcohol service and hotel operating requirements.
• Maintain high standards of personal hygiene, food handling, sanitation, pest prevention and outlet cleanliness.

Involvement in wider Job Function Actions/Relationships

• Upholds AccorHotels Values of Guest Passion, Sustainable Performance, Spirit of Conquest, Innovation, Trust and Respect, in the execution of all duties and responsibilities.
• Participates and supports sustainability in Corporate initiatives and programs such as Planet 21 – Corporate Social Responsibility, Diversity and Inclusion, RiiSe and etc.
• Performs any other duties and responsibilities that may be assigned.