Hotel Job Level: 7 – Department Head

Directly Reports to: General Manager

Assigned Department: Food and Beverage

Key Responsibilities

Job Summary 

The Food and Beverage Manager is a key member of the leadership team at The Lind Hotels, responsible for overseeing the strategic, operational, and financial performance of all Food and Beverage outlets, including restaurants, bars, in-room dining, and banquet operations. As a department head, this role ensures the delivery of exceptional guest experiences, the development and engagement of a high-performing F&B team, and alignment with the hotel’s brand values and business objectives. The F&B Manager is a proactive leader who drives innovation, service excellence, and profitability across all F&B touchpoints.

Essential Duties and Responsibilities

• Lead the development and execution of the annual F&B business plan, in alignment with hotel goals and market trends.
• Establish and monitor departmental budgets, ensuring cost-efficiency, revenue maximization, and profitability across all outlets.
• Analyze financial reports, food and beverage costs, and productivity to guide decision-making and corrective actions.
• Identify growth opportunities, new concepts, and initiatives to enhance guest experience and increase market share.
• Direct the daily operations of all F&B outlets, ensuring high service standards, consistency, and compliance with hotel SOPs and brand guidelines.
• Implement effective systems for inventory control, procurement, hygiene, and quality assurance in accordance with HACCP and food safety protocols.
• Partner with the Executive Chef and kitchen team to ensure synergy between front- and back-of-house operations, including menu engineering and service execution.
• Oversee event planning, banquet service, and special F&B promotions to enhance guest satisfaction and revenue.
• Ensure a personalized, memorable, and seamless guest experience across all F&B outlets.
• Monitor guest feedback and service recovery processes, using data to refine operations and maintain high levels of satisfaction and loyalty.
• Champion a culture of excellence, gracious hospitality, and attention to detail that reflects The Lind Hotels’ brand values.
• Lead, mentor, and inspire a team of Outlet Managers, Supervisors, and service staff to achieve departmental goals and personal growth.
• Drive a strong performance culture through coaching, recognition, accountability, and succession planning.
• Collaborate with P&C and department trainers to design and implement learning and development programs tailored to evolving business needs.
• Foster a positive, inclusive, and values-driven work environment that supports team well-being, motivation, and retention.
• Serve as a key liaison between F&B operations and other hotel departments such as Culinary, Sales and Marketing, Events, and Housekeeping.
• Represent the F&B department in management meetings, presenting insights, updates, and action plans.

Required Qualifications

Required Skills

• Strong leadership and people management capabilities, with a proven ability to inspire and lead large teams.
• Exceptional planning, organization, and execution skills in a fast-paced luxury hospitality environment.
• In-depth knowledge of food and beverage service, fine dining standards, wine and spirits, and culinary trends.
• Strong financial acumen and analytical ability, particularly in budgeting, cost control, and forecasting.
• Excellent interpersonal, communication, and conflict-resolution skills.
• Tech-savvy with knowledge of POS systems, F&B management software, and Microsoft Office.

Experience

• Bachelor’s degree in Hospitality Management, Culinary Arts, Business Administration, or related field.
• At least 7 years of progressive experience in F&B operations, including a minimum of 3  years in a leadership or managerial capacity within a luxury or 5-star hospitality setting.
• Experience in pre-opening, concept development, or repositioning projects is a plus.

Key Internal Relationships

• Hotel Employees
• Interacts with guests and individuals outside the hotel, including, but not limited to, current and potential clients, owning company representatives, suppliers, competitors and other members of the local community.