Job Purpose

This position is responsible for overseeing the overall Food & Beverage operations of the hotel, ensuring the highest level of service quality, guest satisfaction, profitability, and team performance. The Food & Beverage Manager leads, develops, and inspires the F&B team to deliver memorable dining experiences that reflect the hotel's brand standards, culture, and values, while maintaining operational excellence and financial success.

Reporting Lines to General Manager

Primary

Responsibilities

Food & Beverage Operations Management

• Oversee and direct all F&B outlets, including restaurants, bars, banquets, and room service, ensuring consistent service excellence and operational efficiency.

• Develop and implement F&B concepts, promotions, and menus in collaboration with the Executive Chef to enhance guest satisfaction and revenue.

• Ensure that all F&B operations comply with brand standards, hygiene, and safety regulations (HACCP).

• Monitor daily operations, guest feedback, and quality standards through inspections and service observations.

• Optimize resources and staffing levels to maintain productivity and profitability.

• Manage relationships with key guests, suppliers, and business partners to support operations.

• Ensure accurate POS setup, billing procedures, and control systems are in place for revenue accuracy.

Financial & Business Management

• Prepare, manage, and monitor the annual F&B budget, revenue forecasts, and cost control measures.

• Analyze financial reports, identify performance gaps, and implement corrective actions.

• Monitor and control expenses, food and beverage costs, and inventory levels to achieve targeted profitability.

• Collaborate with Sales & Marketing to plan promotions, special events, and packages to maximize business opportunities.

• Ensure compliance with all local regulations, licenses, and hotel financial policies.

Guest Experience & Quality Assurance

• Ensure consistent delivery of high-quality food, beverage, and service standards across all outlets.

• Handle guest feedback and complaints professionally, ensuring prompt resolution and service recovery.

• Develop strategies to improve guest satisfaction scores (Trust You / ALL Heartist Feedback).

• Maintain visibility in the outlets, engaging with guests to enhance their experience.

Team Leadership & Development

• Lead, train, and motivate the F&B team to achieve operational excellence and strong guest engagement.

• Conduct regular meetings and performance reviews with outlet managers and supervisors.

• Identify and develop internal talent through mentoring and succession planning.

• Promote teamwork, open communication, and a positive work environment across all outlets.

• Ensure that training plans and service standards are consistently implemented.

Health, Safety & Sustainability

• Ensure full compliance with fire, life safety, hygiene, and sanitation regulations.

• Promote sustainability initiatives within the F&B operations in line with Accor Planet 21 standards.

• Maintain equipment and facilities in collaboration with Engineering to ensure safety and operational readiness.

Other

Responsibilities

Maintain a professional appearance and behavior consistent with Accor standards.

• Attend meetings, briefings, and training sessions as required by the General Manager.

• Be fully aware of hotel emergency procedures and crisis management plans.

• Perform other reasonable duties as assigned by the General Manager.

Main Complexity/Critical issues in the Job

• Ensuring a balance between guest satisfaction, team performance, and financial profitability.

• Leading multiple outlets and large teams while maintaining brand consistency and service quality.

• Responding effectively to changing market conditions and guest preferences.

Knowledge and Experience

• Bachelor's Degree in Hotel or Business Management, or related field.

• Minimum 5-7 years of F&B management experience, with at least 2 years in a leadership role within hospitality.

• Proven experience in managing multi-outlet operations, banquet service, and cost control.

• Strong financial acumen and analytical skills.

• Good knowledge of HACCP, food safety, and local health regulations.

• Proficient in MS Office, POS systems, and hotel management software.

• Excellent command of English and Thai (written and spoken).

Competencies

• Strong leadership, interpersonal, and communication skills.

• Guest-focused, with a passion for service excellence.

• Business-minded, with the ability to drive performance and profitability.

• Strategic thinker with operational discipline.

• High integrity and professionalism.

• Well-presented and groomed at all times.