Food & Beverage Manager (F&B Manager)

Duties and Responsibilities

2.1 Operations Management

• Oversee the operations of the company's restaurants, cafeterias, cafés, and food service locations.
• Ensure that all locations are operationally ready and comply with operating hours and approved service standards.
• Establish standardized operating procedures and monitor their implementation across all locations.
• Monitor the performance of site managers, supervisors, and operational teams.
• Conduct regular site visits to evaluate performance and address operational issues.
• Coordinate between central kitchens and operating locations to ensure product availability at the required times.

2.2 Cost and Profitability Management

• Prepare and monitor operating budgets in coordination with the Finance Department.
• Monitor food costs, waste, spoilage, and inventory levels.
• Analyze meal and product costs and compare them against selling prices and profit margins.
• Develop cost-reduction plans and improve productivity without compromising quality.
• Review purchasing and consumption and monitor variances against the approved budget.
• Prepare periodic reports on financial performance and profitability for each location.

2.3 Sales and Revenue Development

• Develop strategies to increase sales across restaurants, cafeterias, and cafés.
• Analyze best-selling and low-demand products and optimize the product range based on customer needs.
• Develop meals, packages, and promotional offers in coordination with the Marketing and Sales Departments.
• Monitor sales performance at each location and identify the causes of revenue declines.
• Identify new expansion opportunities, revenue streams, and ways to increase the average order value.
• Coordinate with the subscription sales team to improve product availability and ensure operational capacity meets customer demand.

2.4 Quality and Food Safety

• Ensure compliance with food safety requirements and applicable municipal regulations.
• Monitor personal hygiene and the cleanliness of locations, equipment, preparation areas, and storage facilities.
• Ensure proper implementation of temperature control, storage, handling, and expiry date procedures.
• Monitor cleaning schedules, pest control programs, and equipment safety.
• Ensure compliance with food allergen requirements and product specifications specific to each customer or location.
• Monitor complaints and violations and implement corrective and preventive actions.

2.5 Employee and Human Resources Management

• Determine actual staffing requirements for each location based on operational workload and sales volume.
• Prepare work schedules and monitor attendance, discipline, and productivity.
• Evaluate the performance of site managers, supervisors, and operational teams.
• Identify training needs and develop employees' skills.
• Coordinate with Human Resources regarding recruitment, staff replacement, and workforce planning.
• Optimize staff allocation and reduce unproductive working hours and unnecessary overtime costs.

2.6 Inventory and Procurement Management

• Monitor inventory levels and prevent shortages or excessive stock accumulation.
• Ensure that raw material orders are accurate and aligned with actual consumption.
• Coordinate with Procurement, Warehouse, and Central Kitchen teams to ensure the availability of required supplies.
• Monitor waste, spoilage, and discrepancies between physical and recorded inventory.
• Ensure that suppliers meet approved specifications, quantities, and delivery schedules.

2.7 Administrative Reporting and Monitoring

• Prepare daily, weekly, and monthly reports covering sales, costs, and operational performance.

• Compare actual results against targets and approved budgets.

• Identify underperforming locations and develop corrective action plans with clear deadlines and assigned responsibilities.

• Provide management with recommendations to improve profitability, enhance operations, and support business expansion.

• Monitor the implementation of management decisions and ensure that operational issues are resolved and closed.

• Bachelor's degree in Hospitality Management, Restaurant Management, Business Administration, or a related field.

• At least 5–7 years of experience in food and beverage operations, including experience managing teams or multiple locations.

• Experience in restaurants, cafeterias, cafés, or food catering companies.

• Strong knowledge of food cost control, profitability analysis, inventory management, and procurement.

• Experience implementing food safety systems, quality standards, and operational procedures.

• Proficiency in preparing reports, analyzing data, and monitoring key performance indicators.

• Strong leadership and organizational skills, with the ability to solve problems and make operational decisions.

• Experience in central kitchen operations, healthy meal production, and food subscription services is preferred.