Food & Beverage Operations Manager

The Food & Beverage Operations Manager leads daily service across the hotel’s restaurants, bars and assigned events. Working through outlet managers and supervisors, the role ensures each venue is ready for service, guests receive attentive hospitality, and staffing and operating costs stay aligned with demand. The manager maintains a visible presence on the floor, particularly during peak periods.

Key responsibilities

• Outlet operations. Review reservations, hotel occupancy and event orders with outlet leaders. Confirm staffing, table plans, stock and equipment before service. During busy periods, move team members where needed to manage queues, reduce wait times and keep tables ready for arriving guests.

• Guest experience. Set service expectations that reflect each venue’s concept. Engage with guests on the floor, take ownership of escalated concerns and follow up with the guest and outlet team. Use recurring feedback to improve service.

• People leadership. Coach outlet managers and supervisors through service observations and regular feedback. Partner with People & Culture on recruitment, onboarding and development. Cross-train team members so they can support another outlet confidently when demand shifts.

• Manpower and productivity. Plan rosters against forecast covers, peak service times and confirmed events. Review overtime and casual manpower requests, verify hours worked and adjust future deployment using actual trading patterns.

• Financial performance. Support the F&B budget and forecasts. Review outlet revenue, average spend per cover, labour costs and stock variances. Agree corrective actions with outlet leaders and Culinary, including menu recommendations, purchasing adjustments and measures to reduce wastage.

• Events and promotions. Translate confirmed event requirements into a floor plan, staffing plan and service timeline. Coordinate with Sales & Events, Culinary, Stewarding, Front Office and Security so teams understand their responsibilities before guests arrive.

• Standards and controls. Maintain food hygiene, allergen communication, responsible alcohol service and workplace safety practices. Verify that teams complete opening and closing checks, reconcile cash and stock, and escalate incidents promptly.

Experience and capabilities

• Experience managing restaurant or bar operations in a hotel or multi-outlet hospitality environment, including leading supervisors and coordinating busy services.

• Ability to interpret outlet financial reports, forecast staffing needs and manage labour and operating costs.

• Strong floor leadership, coaching and guest recovery skills, with the judgement to make timely decisions during service.

• Familiarity with point-of-sale, reservations and rostering systems.

• Availability to work shifts, including evenings, weekends and public holidays.
  

  How do I deliver this?

  Tell it like it is- Authentic, honest, you mean it, sincere, true.

  Have fun and make friends - fun, energetic, whimsical, upbeat, “wink", casual.

  I've got your back- Accountable, responsible, makes up for own promises, knows how to take ownership, follows - thru, dependable.

  Play to win - Original, cutting edge, new, "outside the box”; open to new possibilities, different.

  Right here, right now - Attentive, detail-oriented, always focused, always in the moment, precise, owns the guest.