[Only 24h Left] Food and Beverage Manager
4 weeks ago
Posted Friday 29 August 2025 at 2:00 pm | Expires Saturday 13 September 2025 at 1:59 pm
Title: Food & Beverage Manager
Reports to: General Manager
Position Overview: The Food & Beverage Manager coordinates and oversees the Food & Beverage outlets as well as the operational requirements of the conference & event venues. They facilitate effective communication channels between outlets, Conference & Events teams, the kitchen, guests, and other hotel departments. They are present, visible, and approachable, especially during peak service times. They lead team meetings, coach, counsel, and actively engage with staff and guests to ensure high service standards.
In addition to managerial duties, the Food & Beverage Manager leads by example, motivates, empowers their team, and strives to deliver outstanding guest experiences.
Our Vision is to be the most highly regarded hospitality, leisure, and entertainment company, outperforming our markets by improving daily.
Our Purpose is to enhance the day for ourselves, each other, our customers, and communities through our values of empowerment, possibilities, and community. We aim to achieve our Vision and Purpose by delivering on our goals and values.
Our Goals
- Grow revenue ahead of the market
- Transform the business
Our Values
- Empowerment: Be accountable
- Possibilities: Evolve and improve
- Community: Build strong teams, work better together
The role involves identifying and growing revenue streams across all food & beverage departments, focusing on core levers such as spend per cover and capture rates. Ensuring control systems for stock, inventory, requisition, and expenditure are in place. Analyzing departmental F&B P&L statements, including food and beverage spend per cover and POR, departmental profit margins, and profit and loss modeling for events and promotions.
Responsibilities include producing staff rosters aligned with financial forecasts, fostering an engaged and high-performing team culture, working with the Executive Chef on menu positioning and costing, and responding to guest feedback with effective solutions. The role also involves forecasting revenue and labor costs for peak periods, developing marketing initiatives, and analyzing potential profits for special events such as Mother’s Day, Melbourne Cup, and Christmas luncheons.
Ensuring compliance with COVID Safe protocols, WHS, hygienic food handling, and RSA practices is essential. The manager will research market trends for growth opportunities, provide monthly financial commentary, and oversee the physical presentation of outlets to ensure ambiance aligns with service standards.
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