Job Title: Food and Beverage ManagerReports to: Operations ManagerDepartment: Food and BeverageDirect Reports: Restaurant Manager. Executive Chef, Concessions ManagerRole OverviewThe Head of Food and Beverage is responsible for the strategic leadership, operational excellence, and financial performance of all food and beverage outlets and services within the organization. This role ensures the highest standards of quality, service, food safety and profitability while maintaining a strong brand identity and guest satisfaction.Key ResponsibilitiesStrategic LeadershipDevelop and implement a clear F&B strategy aligned with the company's overall vision and goals.Drive innovation in menus, concepts, and guest experiences to enhance competitiveness.Forecast trends and respond proactively to shifts in consumer preferences and market conditions.Operational ManagementOversee day-to-day operations of all restaurants, food outlets and concessions unitsEnsure consistent delivery of exceptional guest service across all venues.Establish and enforce operational standards, SOPs and compliance with, food safety, health and hygiene regulations.Monitor service delivery through guest feedback, audits, and mystery dining reports.Financial PerformanceDevelop and manage annual budgets, P&L statements, and financial forecasts.Optimize revenue generation and control costs across outlets to maximize profitability.Implement effective inventory management, waste reduction, and cost-control measures.People LeadershipLead, mentor, and train a high-performing F&B team with a strong service culture.Foster a positive work environment focused on teamwork, training, and career growth.Oversee recruitment, onboarding, and performance evaluations for key F&B personnel.Brand and Guest ExperienceUphold and elevate brand standards in presentation, menu design, and service delivery.Ensure all outlets deliver a cohesive and distinctive brand experience.Collaborate with marketing to promote F&B concepts, special events, and seasonal offers.Sustainability & InnovationDrive sustainability initiatives in sourcing, waste management, and energy use.Introduce innovative technologies and systems to enhance efficiency and guest engagement.Key Performance Indicators (KPIs)Achievement of revenue and profitability targetsGuest satisfaction and review scores (e.g., NPS, online ratings)Employee engagement and retention ratesCost control (food cost %, beverage cost %, labour cost %)Compliance with health and safety standardsQualifications and ExperienceBachelor's degree in Hospitality Management, Business Administration, or related field (Master's preferred).Minimum 8–10 years of progressive F&B management experience, with at least 3 years in a senior leadership role.Proven track record in managing multi-outlet operations in luxury hospitality or high-volume venues.Strong financial acumen and experience managing complex budgets.Deep understanding of food and beverage trends, guest experience, and brand management.Skills and AttributesStrategic thinker with excellent business and commercial insight.Strong leadership, interpersonal, and communication skills.Creativity and passion for food, beverage, and hospitality excellence.Data-driven decision-making and problem-solving ability.High level of integrity, professionalism, and adaptability.Job Type: Full-timePay: From €12,345.00 per yearBenefits:Bike to work schemeCompany pensionEmployee assistance programEmployee discountOn-site parkingPrivate medical insuranceWork Location: In person