Food & Beverage Outlet Manager - Local Only

OVERVIEW OF POSITION:

The F&B Outlet Manager is responsible for managing the day-to-day F&B operations within the club, ensuring exceptional guest experiences, efficient operations, and compliance with the company's service standards.

This role oversees the outlet's bar operations, coordinates food service with hotel partners and third-party vendors, manages the club's F&B team and ensures operational excellence while supporting the F&B Manager in executing company-wide F&B initiatives.

KEY DUTIES AND RESPONSIBILITIES:

Duties may include but are not limited to

• Manage the daily F&B operations within the club, ensuring smooth and efficient service delivery.
• Supervise all bar operations, beverage preparation, and service quality in accordance with company standards.
• Coordinate with hotel partners and third-party food service providers to ensure timely, accurate, and quality food delivery for guests.
• Monitor daily F&B operations to ensure excellent guest service, product quality, cleanliness, and presentation.
• Hiring, lead, supervise, schedule, and coach the F&B team included the bar, service and kitchen to maintain high service standards and operational efficiency.
• Conduct on-the-job training and support the development of team members.
• Monitor beverage inventory, stock levels, ordering, storage and wastage to ensure effective inventory control.
• Ensure compliance with food safety, hygiene, health, and workplace safety regulations.
• Handle guest inquiries, feedback, complaints, and service recovery promptly and professionally.
• Execute F&B promotions, special events and marketing initiatives in collaboration with the Marketing team and F&B Manager.
• Monitor daily sales performance, labor productivity and operating costs, taking corrective actions where necessary.
• Prepare daily, weekly and monthly operational reports, including sales, inventory, wastage, and guest feedback.
• Ensure all equipment, bar facilities, and service areas are properly maintained and operational.
• Support internal audits, operational inspections, and compliance reviews.
• Assist the F&B Manager in implementing new operational procedures, service improvements, and company initiatives.
• Perform other duties as assigned by the F&B Manager.

KEY FUNCTIONS:

Outlet Operations Management

• Manage the daily F&B operation of the club.
• Ensure consistent delivery of premium service standards.
• Maintain outlet cleanliness, presentation and operational readiness.

Team Leadership

• Supervise, motivate, and develop the F&B team.
• Prepare staff schedules based on business requirements.
• Conduct coaching, training and performance monitoring.

Food & Beverage Service Coordination

• Coordinate food orders, delivery and payment process with hotel partners and vendors.
• Ensure food quality, service accuracy and timely delivery.
• Resolve operational issues with external service providers at the outlet level.

Inventory & Cost Control

Manage beverage inventory, stock rotation and ordering.

Monitor wastage and minimize operational losses.

Support cost control initiatives and maintain accurate inventory records.

Guest Experience

• Deliver exceptional guest experiences through professional service.
• Handle guest feedback and implement service recovery when required.
• Identify opportunities to enhance guest satisfaction.

Compliance & Safety

• Ensure compliance with company policies, food safety regulations, hygiene standards, and licensing requirements.
• Conduct regular operational checks and maintain a safe working environment.

QUALIFICATIONS INCLUDE THE FOLLOWING:

• Bachelor's degree in Hospitality Management, Business Administration, or a related field.
• Minimum of 3 years of experience in F&B management, with a strong focus on service coordination.
• Proven ability to develop and manage beverage menus and oversee bar operations effectively.
• Experience in coordinating with external or partner F&B services, preferably within a hotel environment.
• Strong leadership and team management skills, with experience in training and motivating staff.
• Knowledge of budget management, inventory control, and financial reporting.
• Excellent communication skills, with proficiency in English; additional languages are an advantage.
• Flexibility to work shifts, including evenings, weekends, and holidays.