Job Title: Food & Beverage Manager Department: Food & Beverage Reports To: General Manager / Director of Operations Employment Type: Full-Time / Exempt Job Summary
We are seeking a dynamic and experienced Food & Beverage Manager to lead our culinary and service teams. The ideal candidate is a strategic leader with a passion for hospitality, a keen eye for detail, and a proven track record of driving revenue while maintaining exceptional quality standards. You will be responsible for the overall operation of all dining outlets, bars, banquets, and kitchen operations, ensuring an unforgettable guest experience while maximizing profitability. Key Responsibilities
Oversee daily operations of all F&B outlets (restaurants, bars, room service, and banquet facilities). Ensure compliance with health, safety, and sanitation standards (HACCP/Local Health Codes). Maintain the highest quality standards in food presentation, service, and guest satisfaction. Develop and implement standard operating procedures (SOPs) for service and production. Develop and manage the annual F&B budget, including P&L responsibility. Analyze financial reports (revenue, labor costs, food costs, and expenses) and implement strategies to improve profitability. Implement cost‑control measures for inventory, purchasing, and waste management. Forecast sales and adjust staffing levels accordingly to maximize efficiency. Recruit, train, supervise, and mentor F&B staff (servers, bartenders, hosts, culinary team). Conduct performance reviews and facilitate ongoing training to improve service skills. Foster a positive, collaborative work environment that encourages teamwork and high morale. Schedule staff effectively to meet business demands while controlling labor costs. Interact with guests to ensure satisfaction and resolve complaints promptly and professionally. Monitor guest feedback (e.g., Trip Advisor, comment cards, social media) and implement corrective actions. Create innovative promotions, special events, and menu concepts to drive guest traffic. Negotiate with suppliers and vendors to secure quality products at competitive prices. Manage inventory levels, conduct physical counts, and maintain par levels for all supplies. Qualifications
Education: Bachelor’s degree in Hospitality Management, Business, or related field preferred; equivalent experience accepted. Experience: Minimum 3-5 years of progressive experience in Food & Beverage management, preferably in a high-volume hotel, resort, or upscale restaurant. Certifications: Serv Safe or local Food Handler certification required; TIPS or responsible beverage service certification preferred. Strong financial acumen (P&L, budgeting, forecasting). Excellent leadership, interpersonal, and communication skills. Ability to work under pressure and handle high-stress situations gracefully. Proficiency in Microsoft Office and Point‑of‑Sale (POS) systems (e.g., Micros, Toast, Aloha). Availability
Must be willing to work flexible hours, including evenings, weekends, and holidays. Pay
QAR5,810.59 - QAR16,016.65 per month Work Location
In person