Food and Beverage Manager

Food and Beverage Manager, 137 Pillars Suites and Residences Bangkok, Thailand

Job Expectations

The Food & Beverage Manager is responsible for leading the food and beverage service staff in facilities, including the Restaurants, Bars, In-Room service, and Banquet. Responsible for ensuring the highest level of member service by overseeing all aspects of service and service staff during operating hours, while working in a clean and safe environment, and meeting all financial goals for sales and expenses.

Background and Experience

• Minimum 812 years progressive experience in Food & Beverage operations within 5-star / luxury hotels or luxury lifestyle brands, with at least 35 years in a managerial role (F&B Manager / Assistant F&B Manager, managing multiple outlets).
• Proven multi-outlet leadership across restaurant, bar, in-room dining, and banquets/events, with strong capability to manage daily operations, peak-period execution, and service consistency across shifts (including MOD responsibilities).
• Strong commercial mindset with hands-on experience driving revenue growth, including menu engineering, pricing, promotions, special events, upselling programs, and collaboration with Culinary on product strategy.
• Demonstrated expertise in financial management and P&L ownership: budgeting, forecasting, labor cost control, cost of sales management, inventory controls, shrinkage/loss prevention, and ability to present monthly results and rolling forecasts to leadership.
• Highly competent in data analysis and reporting: able to interpret sales trends, product performance, and operational KPIs; produce regular revenue/product reports; and translate insights into clear actions that improve profitability and guest experience.
• Strong operational knowledge of FSMS/food safety, with experience implementing standards, conducting audits, and training teams to ensure safe and consistent operations.
• Experience building a human-centric, high-performance culture: hiring, training, coaching, performance management, and employee relations; recognized as a Leader as Coach who develops supervisors and front-line teams.
• Excellent communication and stakeholder management: able to work effectively with Executive Chef, Kitchen, Banquets, Front Office, and other departments; calm, solution-oriented handling of guest feedback and service recovery.
• Well-versed in establishing and maintaining SOPs/LSOPs, service standards, and training frameworks to ensure consistency, efficiency, and brand-aligned guest experience.

Duties and Responsibilities

Product

• Manages service aspects in all food and beverage assigned areas and events, and acknowledges, greets, and thanks all members and guests
• Manages dining rooms, bar, banquet, and room service to ensure proper room preparation, including set-up of tables, chairs, linens, table settings, glassware, etc. Make rounds of all food and beverage outlets to ensure member/guest needs are met
• Conducts monthly beverage inventories and quarterly china, glass, and silverware inventories
• Protects members and guests by training staff in and adhering to all safety, sanitation, food preparation, food storage, and alcohol beverage control policies, including confirming legal drinking age and discontinuing service to intoxicated guests.
• Maintains member and guest satisfaction by handling inquiries, complaints, concerns or comments and providing solutions; acquiring feedback from members/guests and co-workers in order to ensure satisfaction and/or implement service improvement ideas; developing new concepts to ensure customer satisfaction and repeat business
• Maintain consistency of service by being aware of and prepared for all course events, large parties and reservations that may affect food and beverage service operations
• Ensures a pleasant dining experience in all outlets by collaborating with the Executive Chef in the creation of menus and menu pricing as requested
• Implement 5S standard and FSMS, and regular inventory check according to the hotel's standard
• Manage team to answer customer enquiries related to F&B via all communication channels
• Responsible for SOPs in the department
• Ensure all training regarding product, promotions, and standards is implemented
• Acts as the Manager on Duty (MOD) when all other management staff have departed for the evening and supervises any remaining staff. Works with the remaining staff to complete tasks in an effective and efficient manner.

Profits

• Controls costs of all food and beverage outlets by assisting management, as requested, in purchasing, maintaining effective profit and loss controls, and monitoring labor costs following demand patterns, budget, and local labor laws
• Maximizes food and beverage sales by identifying and targeting sales opportunities through marketing, including promotions and special events, and by training staff on up-selling. To use data analysis and market research to determine F&B strategies. As well as producing bi-weekly product sales and any other reports required by management.
• Ensure that F&B departmental inventories are conducted on a regular basis, analysis on lost prevention, and create necessary procedures to improve profitability for the F&B department
• Understand departmental P&L and be able to present related information to HODs monthly and update bi-weekly P&L forecast 3 months in advance
• Take care of daily outlet revenue reports and ensure communication with front and back of house teams to achieve targets

People

• Confirms that all service staff are in proper uniform and adhere to the hotel's appearance standards
• Hires, manages, and trains staff in all technical and non-technical aspects of their role, including hotel standards of quality and service
• Creates, maintains, and distributes daily/weekly schedules (including reservations and events) for staff as well as the kitchen team and communicates changes as appropriate to all.
• Conducts pre-shift, pre-meal, and/or pre-event meetings with all necessary staff.
• Evaluates and supervises performance and carries out disciplinary action as needed, in accordance with the hotel's policies and applicable laws. Responsible for employee relations issues and reviews incidents with the Human Resource Manager
• Communicates and teams well with other departments (i.e., Banquets, Kitchen, etc.) ensuring appropriate staff levels for all events and ensuring assigned responsibilities are carried out.