Food and Beverage Manager

About the role

The Food and Beverage Manager will lead the implementation of the F&B strategy across hotels within the Operations Centre, ensuring high standards of quality, safety, and operational efficiency. This role combines strategic planning with hands‑on supervision of large events, menu development, and team recruitment.

Key responsibilities

• Implement the F&B strategy, applying product and quality standards and culinary management across assigned hotels.
• Define operating guidelines, supervise major events, and ensure compliance with safety and food‑safety regulations.
• Participate in recruitment, onboarding, and social‑media promotion of the F&B team.
• Monitor and report performance metrics to the Operations Centre Director and Hotel Services, addressing deviations promptly.
• Lead HACCP audits, develop corrective action plans, and oversee food‑waste reduction initiatives.
• Design and update creative, seasonal menus while maintaining quality, taste, and presentation.
• Ensure alignment with brand philosophy and implementation of standards, operations, and identity manuals.

Required profile

• University degree in Tourism, Hospitality or a related field.
• Advanced proficiency in English.
• Proven experience in F&B management, budgeting and KPI development.
• Ability to define investment plans and improve operational processes.

Required skills

• HACCP (Hazard Analysis and Critical Control Points) knowledge.