Food and Beverage Manager at Tamarind Group

Key Responsibilities

• Oversee daily Food and Beverage operations by managing the restaurant, bar, room service, conferences and events to ensure smooth workflow and consistent service quality.
• Planning and designing innovative menus in collaboration with Chefs to design menus reflecting culinary trends and guest preferences while optimizing cost and quality.
• Respond promptly to guest feedback, address complaints with professionalism, and consistently strive for excellence in service.
• Collaborate with marketing to promote food and beverage offerings and special events.
• Ensure compliance with health and safety regulations, practices in accordance to the industry standards.
• Collaborate with the Banqueting Coordination team to optimize space utilization and maximize revenue for conferences and events.
• Create and execute dynamic table allocation strategies that align with business objectives, prioritize VIP needs, and cater to guest preferences.
• Manage the department’s inventory and supplies by monitoring stock levels, negotiating contracts and implementing cost-control measures to minimize waste.
• Develop budgets, forecast revenues, track food and labour costs, and report on performance to meet financial goals.
• Ensure the department’s profitability by increasing the top line and controlling operational costs.
• Develops and implements effective programs to enhance service standards, improve profitability, and ensure cost control.
• Recruit, train, coach, supervise, evaluate and motivate the Food and Beverage team and support staff to maintain high performance standards.
• Foster a culture of growth, development and performance within the department and maintain a positive working relationship with all key stakeholders of the hotel.
• Ensure that staff are well-informed and communicated to on hotel operations and activities.

Qualifications and Key Competencies

• Bachelor’s degree in Hospitality Management, Food and Service Management, Culinary Arts, or a related field.
• Minimum of 10 years of experience in Food and Beverage operations, with at least 5 years in a managerial role.
• Demonstrated strong leadership and interpersonal skills, with the ability to inspire and motivate a diverse team of hospitality professionals.
• Strategic thinker with business-minded approach and strong analytical skills.
• Great leadership skills with a hands-on approach and effective problem-solving skills.
• Excellent communication and customer service skills, with a focus on building positive relationships with all stakeholders.
• Proficient system use: Micros Symphony and Materials Control