The Food and Beverage Manager will be responsible for managing and overseeing all food and beverage operations in the hotel including budget management, team leadership, customer service, menu design, ensuring high-quality service, effective cost management, guest satisfaction and compliance with health and safety regulations.

This role includes managing the day-to-day operations, in collaboration with the Executive Chef to develop menus, purchasing supplies, inventory and stock control, financial management (budgets, reports, forecasting), training and supervising staff (25), maintaining health and safety standards and implementing strategies to maximize sales and profitability. They also monitor customer feedback, resolve issues, and strive to continuously improve the overall dining experience for guests.  You will report directly to the Hotel Manager