F&B Manager

The F&B Manager is responsible for overseeing all food and beverage operations of Hotel Manang, ensuring high-quality service, guest satisfaction, cost control, and smooth day-to-day functioning of restaurants, bar, kitchen coordination, and banquets/events.

Key Responsibilities:

• Manage daily operations of restaurants, bar, room service, and banquet functions.
• Ensure high standards of food quality, hygiene, service, and guest experience.
• Plan menus in coordination with the Head Chef and management.
• Control food and beverage costs, inventory, wastage, and purchasing.
• Supervise, train, schedule, and motivate F&B staff.
• Handle guest feedback, complaints, and special requests professionally.
• Ensure compliance with hotel policies, safety standards, and hygiene regulations.
• Coordinate with other departments for smooth hotel operations.
• Prepare daily, weekly, and monthly reports on sales, costs, and performance.

• Bachelor’s degree or diploma in Hotel Management or related field (preferred).
• Minimum 3–5 years of experience in F&B operations, including supervisory or managerial role.
• Strong knowledge of food & beverage service standards and cost control.
• Good leadership, communication, and problem-solving skills.
• Ability to work under pressure and manage multiple operations.
• Flexible to work shifts, weekends, and holidays as required.

Skills & Competencies:

• Team management and staff training
• Guest handling and service excellence
• Inventory and cost management
• Planning and coordination
• Attention to detail and discipline

Salary & Benefits:

• Salary: As per hotel policy and experience
• Service charge (if applicable)
• Duty meals provided
• Other benefits as per company rules