Food and Beverages service manager

Job Summary

We are looking for an experienced and customer-focused Food & Beverage Service Manager to oversee the day-to-day service operations of restaurants, bars, banquets, and other F&B outlets. The candidate will be responsible for maintaining high service standards, managing F&B staff, ensuring guest satisfaction, controlling operational costs, and coordinating with the kitchen and other departments.

The ideal candidate should have strong experience in hotels, restaurants, banquet operations, weddings, events, and high-volume F&B service.

Key ResponsibilitiesF&B Operations

• Manage day-to-day operations of restaurants, banquet halls, bars, and other F&B service areas.


• Ensure smooth and efficient service during breakfast, lunch, dinner, banquets, events, and special functions.


• Maintain high standards of food and beverage service, presentation, and guest experience.


• Ensure all outlets are properly set up before service.


• Monitor table setup, mise-en-place, service equipment, cutlery, crockery, glassware, and linen.


• Coordinate with the kitchen to ensure timely and smooth food service.


• Monitor food quality, presentation, portioning, and service timing.


• Handle VIP guests and special guest requirements professionally.

Banquet & Event Operations

• Plan and execute F&B services for weddings, conferences, corporate events, parties, and other banquets.


• Coordinate with the Banquet, Kitchen, Housekeeping, Stewarding, and Events teams.


• Review event requirements, menus, seating plans, service styles, and timelines.


• Ensure adequate manpower and equipment for large-scale events.


• Supervise service during events and resolve operational issues immediately.


• Ensure smooth coordination between event organizers, guests, kitchen, and service teams.

Guest Experience

• Ensure exceptional guest service and maintain high hospitality standards.


• Interact with guests to understand feedback and service requirements.


• Handle guest complaints and service recovery professionally.


• Ensure VIP and repeat guests receive personalized attention.


• Monitor guest satisfaction and identify opportunities for service improvement.


• Maintain professional relationships with regular customers and corporate clients.

Team Management

• Supervise, train, and motivate F&B service staff.


• Prepare duty rosters, shift schedules, and manpower allocation.


• Conduct pre-shift briefings and communicate daily priorities.


• Train employees on service standards, SOPs, menu knowledge, grooming, hygiene, and guest handling.


• Monitor employee performance and maintain discipline.


• Ensure adequate staffing during peak hours and events.


• Conduct performance reviews and provide coaching to team members.

Cost & Revenue Management

• Monitor F&B sales, operational costs, and departmental performance.


• Support management in achieving F&B revenue and profitability targets.


• Monitor wastage, breakage, pilferage, and unnecessary consumption.


• Ensure proper handling and control of F&B inventory.


• Coordinate with Stores, Purchase, and Accounts for stock and billing-related matters.


• Monitor billing accuracy and ensure proper authorization for discounts, complimentary items, and adjustments.

Hygiene & Compliance

• Ensure compliance with food safety, hygiene, sanitation, and company standards.


• Coordinate with Kitchen and Stewarding teams to maintain cleanliness.


• Ensure proper handling of food, beverages, equipment, crockery, and glassware.


• Ensure staff follow grooming, hygiene, and safety standards.


• Support internal inspections and audits.

Reporting & Coordination

• Prepare daily, weekly, and monthly F&B operational reports.


• Monitor sales, covers, average guest spend, complaints, and service performance.


• Coordinate with Kitchen, Stewarding, Stores, Purchase, Housekeeping, Accounts, and Front Office.


• Maintain proper records of events, guest feedback, incidents, and operational issues.


• Report significant issues and performance updates to senior management.

Candidate Requirements

• Diploma/Degree in Hotel Management, Hospitality Management, or a related field.


• 5–8 years of relevant experience in F&B service operations.


• Strong experience in Hotels, Restaurants, Banquets, Resorts, or large-scale F&B operations.


• Experience handling weddings, conferences, corporate events, and high-volume banquet operations is preferred.


• Strong knowledge of food and beverage service standards.


• Good understanding of restaurant and banquet operations.


• Strong leadership and team-management skills.


• Excellent guest-handling and communication skills.


• Knowledge of POS/F&B management systems.


• Good understanding of F&B cost control and inventory management.


• Ability to work flexible shifts, weekends, and holidays.

Key Skills

• Food & Beverage Service Management


• Restaurant Operations


• Banquet & Event Management


• Guest Relations


• VIP Guest Handling


• Team Management


• F&B Cost Control


• Revenue Management


• Menu & Service Knowledge


• Staff Training


• Inventory Coordination


• Food Safety & Hygiene


• Complaint Handling


• POS / F&B Software