Complex Food & Beverage Manager

Job Summary

We seek an experienced and dynamic Complex Food & Beverage Manager to oversee the strategic and day-to-day operations of all F&B outlets and conferencing facilities across the estate. This leadership role carries responsibility for service excellence, financial performance, team development, and operational efficiency across multiple venues.

Key Responsibilities

Operational Oversight

Lead and manage all F&B operations across the estate, including: Golf Clubhouse Restaurant, Restaurant on 18, The Wine Bar, Driving Range & Golf X, Revivo Café, Events and Conferencing (8 function venues and boardrooms)

Ensure consistent delivery of service excellence, ambiance, and culinary standards across all outlets.

Monitor the quality of food, beverages, and guest experiences to maintain and exceed brand standards.

Enforce compliance with health, safety, and sanitation regulations.

People & Performance Management

Lead and develop a multi-disciplinary F&B team across outlets.

Conduct regular training, performance evaluations, and mentoring to build a high-performance culture.

Financial Management

Oversee and optimize all cost drivers, including cost of sales, labor, and inventory management.

Collaborate with the finance team to manage budgets, forecast revenue, and control expenses.

Event & Conferencing Coordination

Manage all F&B aspects of corporate functions, retreats, weddings, boardroom service, and special events.

Collaborate with the Events and Sales teams to ensure smooth execution and a world-class client experience.

Systems & Reporting

Utilize MICROS for F&B POS operations and reporting.

Interface with Opera for guest billing, room charge management, and revenue tracking.

Requirements

Minimum of 5 years' experience in a senior F&B leadership role within a hotel, resort, or golf estate environment.

Proven experience managing multiple outlets and high-volume events.

Proficiency in MICROS (F&B POS) and Opera PMS is essential.

Strong financial acumen with experience managing budgets and cost controls.

Demonstrated leadership in guest service delivery and team management.

Excellent communication, problem-solving, and organizational skills.

Ability to work under pressure in a dynamic, fast-paced environment.

Hospitality management qualification or related tertiary education is advantageous.

Industries:Food & Beverages

Function: Others