Food & Bervage Manager

Key Responsibilities

Leadership & People Management

• Lead, train, and motivate FOH staff to deliver exceptional service and high energy
• Set team schedules, manage performance, and ensure smooth daily operations
• Create a positive, respectful, and high-morale team environment

Guest Experience & Service Excellence

• Handle guest feedback professionally—both in-person and via platforms like Google & Chope
• Analyze customer feedback and implement improvements to enhance guest satisfaction.

Operational Management

• Oversee day-to-day FOH operations including reservations, table turns, and queue management
• Collaborate with kitchen, bar, and events teams to ensure seamless service
• Ensure cleanliness, ambiance, and music levels reflect the brand’s energy

Sales & Promotions

• Work closely with the marketing team Implement marketing and promotional activities to increase revenue.
• Upsell food and beverage packages (including bottle service and VIP tables)
• Track daily sales, guest count, and performance KPIs

Admin & Compliance

• Manage opening/closing duties, stock levels, and POS system reporting
• Ensure adherence to hygiene, safety, and liquor licensing regulations
• Assist in budgeting, rostering, and cost control initiatives

Requirements

• Strong leadership and people skills with the ability to manage a team
• Excellent communication and customer service instincts
• Strong grasp of POS systems, basic inventory, and staff scheduling tools

• Budgeting and financial management
• Inventory and cost control
• Problem-solving and decision-making
• Time management and organizational skills
• Knowledge of food safety and hygiene standards
• Sales and marketing awareness

Working conditions

• Willing to work on 6-day work week on split shift duties
• Handle daily closing duties