Universal Human Resource Consult is a HR Consulting firm that effectively manages Private and Government Organisations, ensuring deployment, engagement and Training of Talent/Human Resources; thus creating sustainable growth and increased quality of service delivery.
Our Vision is to transform Government and Private Sector Human Capital into value adding resources that contribute to sustained competitiveness. We are on a Mission to deliver innovative Training Programmes and Consulting best practices through seasoned Facilitators and HR professionals, to meet individual and Organisational needs.Role Overview
The Food & Beverage Manager is responsible for overseeing the daily operations of all food and beverage outlets within the hotel, ensuring exceptional guest experiences, efficient service delivery, and strong financial performance.
This role requires a hands-on leader with strong operational expertise, excellent people management skills, and the ability to drive revenue while maintaining high standards of quality and hygiene.
Key Responsibilities
Operational Management:
Supervise the daily operations of restaurants, bars, room service, banquet operations, and any other F&B outlets.
Ensure all outlets operate efficiently and in accordance with hotel standards.
Monitor and maintain service quality, guest satisfaction, and brand consistency.
Staff Leadership & Development:
Recruit, train, supervise, and evaluate F&B staff, including chefs, supervisors, waiters, and bartenders.
Develop staff schedules and ensure proper staffing levels for all shifts.
Conduct performance reviews and implement continuous training to improve service standards.
Financial & Revenue Management:
Prepare and manage F&B budgets, forecasts, and cost control strategies.
Analyse sales and financial reports to maximise revenue and minimise food, beverage, and labour costs.
Implement strategies to increase average spend per guest and overall F&B profitability.
Menu Planning & Quality Control:
Work with the Executive Chef to design menus, price items, and ensure creativity and quality.
Oversee food presentation, portion control, and recipe consistency.
Ensure all food and beverage meet the hotel’s quality and hygiene standards.
Guest Experience & Service Excellence:
Resolve guest complaints promptly and professionally.
Ensure personalised service delivery and maintain high guest satisfaction scores.
Develop and implement service standards and guest engagement initiatives.
Compliance, Safety & Hygiene:
Enforce compliance with health, safety, and hygiene regulations (HACCP standards).
Conduct regular inspections of kitchen and service areas.
Ensure compliance with hotel policies and all regulatory requirements.
Supplier & Inventory Management:
Oversee procurement of food, beverages, and equipment.
Maintain strong relationships with suppliers to ensure quality and cost-effective purchasing.
Monitor stock levels, conduct inventory checks, and ensure proper storage procedures.
Coordination & Reporting:
Collaborate with other departments including Sales, Front Office, Banquets, and Housekeeping to ensure smooth operations.
Prepare daily, weekly, and monthly reports on F&B performance.
Participate in management meetings and contribute to strategic planning.
Qualifications & Experience
Bachelor’s degree in Hospitality Management, Culinary Arts, Business Administration, or related field (preferred).
Minimum of 5 years’ experience in a supervisory or managerial role within hotel F&B operations.
Strong knowledge of restaurant operations, banquet management, and culinary fundamentals.
Excellent leadership, communication, and interpersonal skills.
Proven experience in budgeting, cost control, and financial management.
Strong understanding of food safety and hygiene standards.
Key Skills & Competencies:
Leadership & Team Management
Exceptional Customer Service
Financial Acumen & Revenue Management
Problem Solving & Decision Making
Menu Engineering & Quality Control
Strong Communication Skills
Ability to Work Under Pressure
Attention to Detail.