The Food & Beverage Manager / Assistant Food & Beverage Manager oversees all aspects of the food and beverage operations within a venue, ensuring exceptional catering service and guest satisfaction. Responsibilities include managing staff, developing menus, and coordinating events while maintaining quality standards and cost control. This role involves working closely with the kitchen and service teams to create a seamless dining experience, as well as handling inventory, budgeting, and supplier relationships. Strong leadership, communication skills, and catering experience in the hospitality industry are essential for success in this position.

Responsibilities:
a. F&B Operations Management:
1) Oversee the daily operations of all F&B outlets, including restaurants, bars, banquets, catering and room service
2) Ensure all F&B services meet the hotel’s quality standards and guest expectations
3) Develop and implement standard operating procedures (SOPs) to improve efficiency and service quality
4) Monitor inventory levels of food, beverages, and supplies, and manage procurement processes

b. Guest Experience:
1) Ensure a high level of guest satisfaction by delivering exceptional dining experiences
2) Address guest feedback and complaints promptly and professionally
3) Collaborate with the culinary team to create and update menus that reflect seasonal ingredients and guest preferences
4) Maintain a visible presence in F&B outlets to interact with guests and ensure service standards are met

c. Team Leadership:
1) Recruit, train, and supervise F&B staff, including restaurant managers, servers, bartenders, and banquet staff
2) Conduct regular performance evaluations and provide coaching and feedback to team members
3) Create and manage staff schedules to ensure adequate coverage during peak periods
4) Foster a positive and collaborative work environment

d. Financial Management:
1) Prepare and manage the F&B department’s budget, including revenue targets and cost control
2) Monitor and analyze financial performance, including sales, costs, and profitability
3) Implement strategies to maximize revenue and minimize expenses
4) Ensure accurate billing and cash handling procedures are followed

e. Event and Banquet Management:
1) Oversee the planning and execution of banquets, events, and special functions
2) Collaborate with clients to understand their needs and ensure successful event delivery
3) Ensure banquet operations are efficient and meet the hotel’s standards of quality and service

f. Compliance and Standards:
1) Ensure compliance with local health, safety, and sanitation regulations
2) Maintain a safe and secure environment for guests and employees
3) Stay updated on industry trends and best practices to improve F&B operations

Requirements:
- Minimum 5-8 years of experience in culinary roles, with at least 3 years in a supervisory or sous chef position. Experience working in a hotel or high-volume restaurant environment is highly desirable. Familiarity with Macau’s culinary scene and local ingredients is an advantage
- High school diploma or equivalent is required. Culinary degree or equivalent certification from a recognized culinary school is preferred.
- Relevant certificates in food safety and sanitation (e.g., HACCP) are required.
- Strong culinary skills and a passion for food innovation
- Excellent leadership and team management abilities
- Strong organizational and time management skills
- Ability to work under pressure in a fast-paced environment
- Good command of spoken and written Chinese and English
- Macau ID holder only

If you are a dedicated professional looking to make an impact in the hospitality industry, please email your resume with photo and salary expectations to: recruitment@cchotel.com.mo