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.