Food and Beverage Manager

About This Role

Leading the food and beverage operation and creating memorable guest experiences is the core of this management role. The position is for a passionate and experienced hospitality leader who thrives in a fast-paced events environment and enjoys being hands-on, with a strong focus on people, service, and commercial performance. Reporting to the General Manager, you will work closely with the Executive Chef and the wider leadership team.

Responsibilities

• Deliver exceptional food and beverage experiences across weddings, conferences, and events
• Engage with guests on the floor
• Coach and develop the team
• Review the commercial performance of the department
• Identify opportunities to improve the F&B operation and grow revenue
• Maintain consistently high service standards during busy and complex event periods
• Manage labour and build effective, commercially focused rosters
• Understand stock management, purchasing, wastage, and beverage cost control
• Drive consistent, high-quality guest experiences
• Drive strong F&B revenue and profitability
• Drive effective labour and roster management
• Drive improved stock control and reduced wastage
• Drive high standards of food and beverage service
• Foster a positive and accountable team culture
• Ensure strong collaboration between F&B, Kitchen, Events, and Operations
• Drive the continued development of conference and wedding dining experiences

Requirements

• Previous experience managing a Food & Beverage operation within a hotel, resort, conference, or events environment
• Proven experience delivering high-end weddings, conferences, and events
• Strong technical service skills and sound knowledge of food, wine, and beverage
• Excellent leadership skills with the ability to motivate, coach, and develop your team
• Strong commercial and business acumen, with a focus on revenue, cost control, and profitability
• Experience managing labour and building effective, commercially focused rosters
• Strong understanding of stock management, purchasing, wastage, and beverage cost control
• Ability to maintain consistently high service standards during busy and complex event periods
• Proactive approach to identifying opportunities to improve the F&B operation and grow revenue
• Strong focus on accountability, ownership, and delivering results
• Excellent communication and relationship-building skills with both guests and team members
• Ability to work collaboratively with the General Manager, Executive Chef, and wider leadership team