F&B Operations Manager - The Top Penang

Job Summary:

The F&B Operations Manager is responsible for overseeing all aspects of the Food & Beverage division at The Top Penang, which includes the Top View Restaurant, Banquet Hall, and other F&B outlets. This role involves managing daily operations, maintaining high standards of service, ensuring customer satisfaction, and maximizing revenue and profitability. The ideal candidate will lead the F&B team, drive service excellence, and implement strategies to enhance sales and optimize operational efficiency across all outlets.

Key Responsibilities:

Operations Management

• Oversee day-to-day operations of all F&B outlets, including the Top View Restaurant and Banquet Hall.
• Ensure all outlets operate efficiently while maintaining quality standards in service, food, and beverage.
• Develop and implement standard operating procedures (SOPs) for F&B operations, ensuring compliance with health, safety, and sanitation regulations.

Financial Management

• Prepare and manage the F&B budget, including forecasting and achieving revenue targets.
• Monitor costs, control expenses, and optimize profit margins.
• Analyze financial performance and prepare regular reports on sales, revenue, and expenditures.

Team Leadership & Development

• Lead, train, and develop the F&B team, fostering a culture of service excellence.
• Conduct regular performance reviews, providing feedback, and addressing performance issues.
• Ensure staffing levels are appropriate for peak and off-peak periods and schedule employees accordingly.

Customer Experience

• Ensure high levels of customer satisfaction by maintaining service excellence and resolving customer complaints promptly.
• Work closely with the Marketing team to promote F&B offerings and special events to attract and retain guests.
• Collaborate with the Culinary team to develop and update menus, incorporating customer feedback and trends.

Event Management

• Oversee banquet and event operations, ensuring the smooth execution of functions from planning to post-event reviews.
• Coordinate with the Sales & Events team on menu planning, logistics, and specific event requirements.
• Ensure all events are set up according to client specifications and brand standards.

Inventory & Vendor Management

• Manage inventory levels for food, beverages, and supplies, ensuring timely ordering and minimal wastage.
• Build and maintain relationships with suppliers, negotiate contracts, and ensure quality standards for all F&B items.

Quality Assurance & Compliance

• Conduct regular audits of all F&B outlets to ensure adherence to quality, cleanliness, and safety standards.
• Ensure all employees comply with licensing regulations, such as food handling and alcohol serving.

Qualifications:

• Bachelor’s Degree in Hospitality Management, Culinary Arts, Business Administration, or related field (preferred).
• Minimum of 5 years of experience in F&B management, with at least 2 years in a leadership role.
• Proven experience in high-volume, multi-outlet F&B operations, ideally in a restaurant, banquet, or hospitality setting.
• Strong financial acumen with experience in budgeting, cost control, and financial reporting.
• Exceptional leadership and team-building skills, with the ability to motivate and develop employees.
• Excellent communication, customer service, and problem-solving skills.
• Knowledge of food safety, sanitation, and alcohol service regulations.
• Flexibility to work evenings, weekends, and holidays as required.