Chef / Food & Beverage Manager

Job Description

The Chef / Food & Beverage Manager oversees culinary operations and food and beverage services within a hospitality environment. The role combines food preparation standards, menu planning, kitchen management, service quality, and commercial performance. The position ensures that meals and beverages meet quality, safety, presentation, and customer-service expectations. The manager also supervises staff, controls costs, manages suppliers, and supports profitable F&B operations.

Key Responsibilities:

Plan and supervise daily kitchen and food-and-beverage operations.
Develop menus and ensure consistent food quality and presentation.
Supervise chefs, kitchen staff, servers, and other F&B employees.
Monitor food preparation, hygiene, sanitation, and food-safety standards.
Control food costs, wastage, inventory, and portion management.
Coordinate purchasing and maintain relationships with food and beverage suppliers.
Monitor restaurant, catering, banquet, and room-service operations where applicable.
Handle guest feedback and resolve food and beverage service concerns.
Train employees on culinary standards, service procedures, hygiene, and safety.
Monitor F&B revenue and expenses and implement measures to improve profitability.