Food and Beverage Manager

About the role

The Food and Beverage Manager will lead all food and beverage operations at Awesome Hotel, Inc., a beachfront resort in San Juan, La Union. This full‑time, on‑site position is responsible for delivering high‑quality service, guest satisfaction, and profitable performance across restaurants, bars, banquets, and events.

Key responsibilities

• Lead and oversee daily food and beverage operations across all outlets.
• Maintain high standards of service, product quality, cleanliness, presentation, and guest experience.
• Recruit, train, coach, schedule, and manage F&B team members, establishing clear performance standards.
• Collaborate with the Executive Chef on menu development, pricing, promotions, and execution.
• Monitor revenue, food and beverage costs, labor costs, wastage, inventory levels, and other operating metrics.
• Prepare and manage departmental budgets, forecasts, operating plans, and cost‑control initiatives.
• Identify revenue‑growth opportunities, optimize menus, and improve outlet profitability.
• Oversee inventory controls, requisitions, stock movement, and coordination with Purchasing and Supply Chain.
• Maintain supplier relationships to ensure product quality, availability, and cost competitiveness.
• Handle guest concerns professionally and ensure appropriate service recovery.
• Ensure compliance with food safety, sanitation, occupational health and safety, licensing, and regulatory requirements.
• Coordinate with Front Office, Housekeeping, Engineering, Sales, Events, Finance, and other departments for seamless operations.
• Support planning and execution of banquets, functions, special events, and peak‑period activities.
• Establish and monitor SOPs, service standards, training programs, checklists, and performance measures.
• Provide regular operational and financial reporting to senior management.

Required profile

• Proven experience managing full‑scale food and beverage operations in a hotel or resort environment.
• Strong leadership and team‑development abilities.
• Demonstrated capability in budgeting, forecasting, and cost control.
• Excellent guest‑service orientation and problem‑resolution skills.
• Ability to collaborate closely with culinary, sales, and support departments.

Required skills

• Food safety and sanitation compliance.
• Inventory management and control.
• Budgeting and financial analysis.