Asst. Manager/ Supervisor (Food & Beverage)

Job Description

Title: Asst. Manager/ Supervisor (Food & Beverage)

Company Name: Shayan Resort

Vacancy: 1

Age: Na

Job Location: Manikganj (Singair)

Salary: Negotiable

Experience:

• 5 to 10 years
• The applicants should have experience in the following business area(s): Hotel, Resort

• Bachelor/Honors

• 5 to 10 years
• The applicants should have experience in the following business area(s): Hotel, Resort

• Minimum 5 years of experience in F&B management in a luxury hotel or resort environment.
• Strong leadership and interpersonal skills.
• Excellent communication and organizational abilities.
• Knowledge of POS systems, inventory software, and hospitality trends.
• Fluent in English (additional languages are a plus).

Preferred Qualities:

• Passionate about hospitality and guest service.
• Creative, detail-oriented, and solution-driven.
• Capable of working under pressure in a dynamic environment.

Department: Food and Beverage

Reports to: Top Management

Position Summary:

The Food and Beverage Manager is responsible for overseeing all F&B operations at Shayan Resort, ensuring the highest standards of quality, service, and guest satisfaction. This role includes managing multiple dining outlets, room service, catering, and event services. The F&B Manager will lead and develop the F&B team, maintain cost controls, and work closely with culinary and front-of-house staff to deliver a premium resort experience.

Key Responsibilities:

Operational Management:

• Oversee daily operations of all F&B outlets including restaurants, lounges, and banquet services.

• Ensure consistent quality in food preparation, presentation, and service.

• Monitor guest satisfaction and address feedback in a timely and professional manner.

Financial and Inventory Control:

• Prepare and manage F&B budgets, forecasts, and cost controls.

• Monitor food, beverage, and labor costs and implement strategies to maximize profitability.

• Conduct regular inventory checks and ensure proper stock management.

Team Leadership and Training:

• Recruit, train, and supervise F&B staff.

• Foster a positive and motivated team environment focused on excellence and hospitality.

• Ensure all employees comply with health and safety regulations.

Guest Experience and Service Excellence:

• Maintain high standards of customer service.

• Collaborate with marketing to promote F&B offerings and special events.

• Innovate and refresh menu items in collaboration with the Executive Chef.

Compliance and Standards:

• Ensure compliance with all local health and safety regulations.

• Maintain hygiene and sanitation standards across all F&B areas.