F&b Manager

**Position Summary**

Lead and oversee all food and beverage operations within the hotel, ensuring exceptional service, operational efficiency, and profitability across coffee house, banquets, events, outside catering and room service.

**Key Responsibilities**
- Supervise and manage daily operations across all F&B outlets: coffee house, banquets, outside catering, and room service.
- Plan, coordinate, and execute F&B services for banquets, weddings, conferences, and special events.
- Manage inventory, procurement, storage, and cost control to minimize waste and maximize profitability.
- Prepare and present weekly and monthly operational reports; develop and continuously revise Standard Operating Procedures (SOPs) to enhance efficiency and service standards.
- Lead and train staff—create schedules, assign responsibilities, mentor, and evaluate performance.
- Monitor guest feedback and complaints; ensure timely resolution and continuous improvement in service quality.
- Responsible budgeting, forecasting, revenue reporting, and financial planning for the F&B department.
- Collaborate with marketing and sales team to develop promotions, themes, special menus, and drive banquet/event business.
- Ensure compliance with food safety, hygiene, health, and safety regulations. Conduct regular inspections of F&B facilities.
- Build strong cross-departmental coordination (e.g., kitchen, front desk, engineering, housekeeping) to ensure seamless operations.

**Requirements**:

- Education: Bachelor’s or Diploma in Hospitality Management, Business Administration, or a related field.
- Experience: Minimum of 4-6 years in F&B management, preferably including banquet/event experience in hotels.
- Skills: Proven leadership and staff management skills, strong knowledge of inventory control, budgeting, financial analysis, and costing.
- Excellent customer service, organizational and interpersonal skills.
- Problem-solving skills and ability to perform under pressure.
- Flexibility to work weekends, evenings, and holidays as required.
- Technical Proficiency: Familiarity with POS systems, inventory/software tools, Microsoft Office.
- **Compliance**: Ensure understanding and enforcement of food safety standards (e.g., HACCP), Halal requirements, health and safety protocols, and all relevant local regulations.
- Experience in handling VIPs and royalties with utmost discretion, professionalism, and personalized service to ensure exceptional guest satisfaction.

Competencies & Attributes
- Strategic and creative thinker—capable of launching promotions, themed events, and drive revenue.
- Strong leadership style with mentorship, team development, and performance focus.
- Attentive to guest experience and quality standards; process-oriented and detail-focused.
- Financial discipline, cost-awareness, and commercial mindset.

**Working Conditions & Benefits**

Competitive monthly salary typical for this level RM 4,000-6,000 depending on experience. Benefits may include health insurance, meals, parking, staff discounts, and professional development.

Pay: RM4,000.00 - RM6,000.00 per month

**Benefits**:

- Cell phone reimbursement
- Free parking
- Health insurance
- Maternity leave
- Meal provided
- Opportunities for promotion
- Parental leave
- Professional development

Application Question(s):

- Understanding and enforcement of food safety standards

(e.g., HACCP), Halal requirements, health and safety protocols, and all relevant local regulations.
- Handling VIPs and royalties with utmost discretion, professionalism, and personalized service to ensure exceptional guest satisfaction.

**Experience**:

- leadership and staff management skills: 6 years (required)
- banquet/event in hotels: 6 years (required)

Work Location: In person

Expected Start Date: 08/02/2025