F&B Manager

• Manage and oversee all food and beverage operations to ensure service quality and customer satisfaction.
• Develop operational strategies to improve sales, profitability, and service standards.
• Supervise restaurant, kitchen, banquet, and bar operations.
• Ensure food quality, hygiene, sanitation, and safety standards are maintained.
• Monitor inventory, purchasing, and cost control procedures.
• Coordinate menu planning and promotional activities with chefs and management.
• Handle customer feedback and resolve operational issues efficiently.
• Recruit, train, schedule, and evaluate F&B staff performance.
• Prepare operational reports, budgets, and performance analysis for management review.

• Bachelor’s degree in Hospitality Management, Culinary Management, or related field.
• Minimum 3–5 years of experience in food and beverage operations.
• Strong leadership and team management skills.
• Good understanding of restaurant operations, food safety, and customer service standards.
• Strong organizational and problem-solving abilities.
• Able to work flexible hours, including weekends and holidays.
• Proficient in Microsoft Office and POS systems.
• Good verbal and written communication skills in English and Bahasa Indonesia.

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