Job Summary

The Restaurant F&B Service Manager is responsible for managing the dining operations of the restaurant, ensuring customer satisfaction and delivering high-quality service. Particularly in fine dining, casual dining, or themed restaurants, the manager must effectively establish and implement service systems that maximize profitability through excellent management skills.

Key Responsibilities

• Oversee coordination between food service processes, service areas, kitchen, and bar operations.

• Systematically manage staff performance and resolve any issues that arise.

• Manage staff scheduling, task delegation, and accountability efficiently.

• Closely monitor guest experience, taste, and service quality, proactively identifying and resolving potential problems. Collaborate with Guest Relation Officers (GRO) to improve guest satisfaction when needed.

• Prepare and present financial reports including budget management, consumption records, and expense tracking.

• Ensure systematic inspection and control of food quality and production.

• Maintain standards compliance regarding taste, presentation, halal certification, and absence of prohibited substances.

• Manage menus, supplies, and resource allocation effectively.

• Take responsibility for planning and implementing promotional activities and seasonal promotions.

• Ensure compliance with HACCP standards and cleanliness requirements.

• Cooperate with Operation Manager or F&B Manager in the operation service area.

• Manage operations using POS systems and digital order management platforms.

• Analyze usage data, sales shortfalls, and material flow, and propose improvement recommendations.

• Perform duties in any department as assigned.

• Follow operational procedures, brand values, and service standards consistently.

• Communicate and report through Viber groups and other platforms regarding organizational activities.

• Be prepared to take responsibility and act promptly in emergency situations.

• Strictly adhere to established standards, special instructions, and execute tasks accurately.

• Must have a relevant degree or completed training in Hospitality or F&B (Food & Beverage) Management.

• Must have 3 to 5 years of experience in managing F&B service operations.

• Must demonstrate strong leadership skills, sense of responsibility, and accountability in operational roles.

• Should have a good understanding of food pairing, beverages, and event-based F&B service management.

• Must be able to provide customer-focused service at all times, ensuring high-quality experiences for all guests.