Food and Beverage Manager at Domeo Resources International (DRI)

Domeo Resources International (DRI) is a prolific organization that proffers HR and Management Consultancy solutions premised on excellence and innovation.Main Function

The Food & Beverage Manager is responsible for overseeing all operations related to food and beverage services across the hotel’s outlets, including restaurants, bars, banquet services, and room service.
This role ensures that F&B operations deliver exceptional guest experiences, meet luxury standards, maximize profitability, and maintain a seamless collaboration between departments.
The manager is expected to lead by example, uphold the hotel’s reputation for excellence, and foster a culture of quality and service.

Role Responsibilities
Operational Management:

Oversee the daily operations of all F&B outlets, including fine dining restaurants, bars, room service, and event catering.
Ensure the consistent delivery of high-quality food, beverages, and service across all areas.
Establish and maintain superior luxury standards for cleanliness, service, presentation, and product quality.
Implement operational procedures to enhance guest experience and operational efficiency.

Financial Management:

Prepare, manage, and monitor the department’s budget, ensuring cost control and profitability.
Conduct regular financial analysis (P&L statements, cost per cover, sales mix) to optimize revenue and manage expenses.
Develop and execute strategies to increase revenue through upselling, promotions, special events, and menu engineering.
Track and manage inventory, procurement, and supplier relationships to ensure cost-effective purchasing.

Menu Development and Quality Control:

Collaborate with the Executive Chef and kitchen team on menu planning, including the development of new dishes, seasonal offerings, and wine pairings.
Ensure the food and beverage offerings align with the hotel’s superior luxury brand and guest expectations.
Monitor food and beverage quality through regular tastings and inspections, ensuring consistency and adherence to standards.

Guest Experience & Satisfaction:

Ensure all guest interactions reflect the hotel’s commitment to providing an extraordinary luxury experience.
Handle guest feedback and complaints with professionalism, taking immediate corrective actions to resolve any issues.
Work with the marketing team to design and promote guest-centric experiences such as wine tastings, chef’s tables, and exclusive dining events.

 Team Leadership & Development:

Recruit, train, and mentor F&B staff to ensure they meet the hotel’s high standards of service and guest interaction.
Foster a culture of unbridled excellence, teamwork, and continuous improvement within the F&B team.
Conduct regular performance reviews and provide coaching to staff to foster growth and development.
Schedule staff shifts and manage workforce planning to optimize labor efficiency while maintaining superior luxury service levels.

Health, Safety, and Compliance:

Ensure compliance with all health, safety, and hygiene standards as required by law and the hotel’s policies.
Conduct regular audits and inspections to maintain a safe and sanitary environment in the F&B outlets and kitchens.
Ensure compliance with licensing regulations related to food safety, and other legal requirements.

Event and Banquet Management:

Plan and execute all food and beverage-related aspects of hotel events, weddings, and banquets, ensuring each event exceeds client expectations.
Work with the Events and Banqueting teams to deliver high-quality, luxurious experiences, managing everything from menu selection to staff coordination.

Marketing and Innovation:

Collaborate with the hotel’s business development team to promote F&B outlets and events, create seasonal promotions, and drive revenue through creative initiatives.
Keep up-to-date with current F&B trends, luxury dining innovations, and guest preferences to continually elevate the hotel’s offerings.
Innovate and refresh menus, service offerings, and guest experiences in line with evolving superior luxury market demands.

Supplier and Vendor Relations:

Establish and maintain strong relationships with suppliers to ensure premium products at competitive prices.
Negotiate contracts and monitor deliveries to ensure quality, consistency, and sustainability in food and beverage procurement.
Ensure the ethical and sustainable sourcing of ingredients, aligning with the hotel’s brand values.

Experience / Qualification

Degree in Hospitality Management, Culinary Arts, or related field.
Minimum of 5-7 years of experience in F&B management within superior luxury hotels or high-end restaurants.

Competencies / Skills:

Leadership: Strong leadership and team management skills with the ability to motivate and develop staff.
Financial Acumen: Proven ability to manage budgets, analyze financial reports, and implement cost-saving initiatives.
Guest Focus: Excellent guest service and problem-solving skills, with a passion for creating unforgettable experiences.
Creativity & Innovation: Ability to innovate and enhance the F&B offerings to align with superior luxury market trends.
Communication: Strong interpersonal, verbal, and written communication skills.
Technical Knowledge: In-depth knowledge of food safety regulations, procurement processes, and menu engineering.
Multitasking: Ability to work under pressure, manage multiple priorities, and meet deadlines in a fast-paced environment.

Behavioural Qualities / Other Competences:

High level of emotional intelligence in difficult circumstances with dedication to sustain performance, particularly when under pressure
Proactive identification and elimination of inefficiencies
Attention to detail
Problem-solving and decision-making aptitude
Strong work ethics and reliability.
Experience in working with high-profile clientele.