Food and Beverage Manager

Reporting to : General Manager Overall purpose of the job The Food and Beverage Manager at 360 Hotel is responsible for the overall strategic direction, operational management, and financial performance of all food and beverage outlets within the hotel. This includes the main restaurant, bar, room service, banqueting/events, and any other dining areas. The purpose is to deliver exceptional culinary experiences and beverage services that align with Hotel360's serene and welcoming brand, ensuring high guest satisfaction, profitability, and adherence to the highest standards of quality, hygiene, and service. ROLES AND RESPONSIBILITIES: Strategic Planning & Financial Management: Budgeting & Forecasting: Develop and manage annual F& B budgets, revenue forecasts, and expenditure plans. Monitor financial performance against budget, identify variances, and implement corrective actions. Cost Control: Implement robust cost control measures for food, beverage, labor, and other operational expenses, without compromising quality. Menu Engineering & Pricing: Collaborate with the Executive Chef to develop innovative and profitable menus (food and beverage) that cater to diverse guest preferences, incorporating local Ugandan flavors and international trends, and reflecting the hotel;s & serene retreat ethos. Revenue Generation: Develop and implement strategies to maximize F&B revenue through promotions, special events, catering packages, and upselling techniques. Operational Excellence & Service Delivery: Outlet Management: Oversee the daily operations of all F&B outlets, ensuring smooth service flow, impeccable presentation, and efficient resource allocation. Service Standards: Establish, implement, and consistently monitor high standards of food quality, beverage presentation, and service excellence across all F&B areas. Guest Satisfaction: Proactively interact with guests to gather feedback, address concerns promptly, and ensure a memorable dining experience. Analyze guest feedback to drive continuous improvement. Hygiene & Safety: Ensure strict compliance with all local and international food safety, hygiene, and occupational health and safety regulations (e.g., HACCP principles). Conduct regular inspections and audits. Inventory & Stock Management: Oversee efficient inventory management for all F&B supplies, minimizing waste, controlling shrinkage, and ensuring optimal stock levels. Equipment Management: Ensure proper maintenance and cleanliness of all F&B equipment and facilities. Team Leadership & Development: Recruitment & Onboarding: Recruit, select, and onboard qualified F&B staff, fostering a culture of hospitality and professionalism. Training & Coaching: Develop and implement comprehensive training programs for all F&; B staff, covering product knowledge, service standards, upselling techniques, hygiene, and guest relations. Provide ongoing coaching and performance feedback. Performance Management: Conduct performance appraisals, identify areas for