F&B Manager

Job Description

Title: F&B Manager

Company Name: AURA Experience

Vacancy: --

Age: At least 25 years

Job Location: Dhaka

Salary: Negotiable

Experience:

• 5 to 8 years
• The applicants should have experience in the following business area(s): Restaurant

• 5 to 8 years
• The applicants should have experience in the following business area(s): Restaurant

• Age At least 25 years

• Minimum 5–8 years of experience in Food & Beverage / Restaurant Operations.

• Previous experience as F&B Manager / Restaurant Manager / Assistant F&B Manager preferred.

• Experience in Fine Dining / Luxury Restaurant / Premium Hospitality / Hotel preferred.

• Strong knowledge of restaurant service and F&B operations.

• Good understanding of food cost, beverage cost, inventory and wastage control.

• Strong leadership and team-management skills.

• Excellent communication and guest-handling skills.

• Strong knowledge of restaurant SOPs and service standards.

• Good understanding of POS, billing and restaurant reporting systems.

• Ability to analyze sales and operational performance.

• Strong problem-solving and decision-making abilities.

• Excellent grooming, professional attitude and interpersonal skills.

• Ability to work under pressure in a fast-paced restaurant environment.

• Strong focus on guest satisfaction and business performance.

WE ARE HIRING – F&B MANAGER

Aura Experience is looking for an experienced, energetic and service-focused F&B Manager to lead our Food & Beverage operations and ensure an exceptional guest experience.

If you have strong leadership skills, excellent knowledge of restaurant operations and a passion for Fine Dining / Premium Hospitality, we would love to hear from you!

Department: Food & Beverage

Reports To: General Manager / Operations Manager

DUTY HOURS: Duty according to restaurant operation.

KEY RESPONSIBILITIES

• Manage and oversee the daily Food & Beverage operations of the restaurant.

• Ensure smooth coordination between Front of House, Kitchen, Bar and Support Teams.

• Maintain high standards of guest service, food quality and overall dining experience.

• Lead, supervise and motivate the F&B team to achieve operational targets.

• Prepare staff duty rosters, schedules and manpower allocation according to business requirements.

• Monitor daily restaurant opening, service and closing procedures.

• Ensure proper implementation of restaurant SOPs, service standards and operational procedures.

• Handle guest feedback, complaints and service recovery professionally.

• Monitor table turnover, reservations, guest flow and service efficiency.

• Coordinate with the kitchen team to ensure timely food delivery and smooth service.

• Monitor food and beverage quality, portion control and presentation standards.

• Control operational costs and minimize unnecessary wastage.

• Monitor F&B inventory, stock movement and daily consumption.

• Coordinate with Purchase and Store departments regarding stock requirements.

• Monitor food cost, beverage cost, wastage and overall departmental expenses.

• Support menu planning, menu engineering, promotions and special events.

• Drive sales through upselling, promotions and excellent guest engagement.

• Monitor daily sales, revenue and departmental performance.

• Prepare and review daily, weekly and monthly operational reports.

• Ensure proper cash handling, billing and POS procedures.

• Maintain excellent standards of cleanliness, hygiene and restaurant presentation.

• Ensure compliance with food safety, workplace safety and company policies.

• Conduct staff training, briefings and performance evaluations.

• Identify training needs and support continuous staff development.

• Maintain discipline, grooming and professional behavior across the F&B team.

• Coordinate VIP guest arrangements and special dining requirements.

• Assist management with new menu launches, events and promotional activities.

• Maintain strong relationships with guests and encourage repeat business.

• Work closely with senior management to achieve business and operational targets.

SALARY

• Salary is negotiable based on experience, skills and professional background.

BENEFITS

• Staff Food / Duty Meal Provided

• Accommodation - Available for eligible staff

• 1 Weekly Holiday

• Competitive Salary

• Career Growth Opportunities

• Leadership & Management Development

• Training & Skill Development Opportunities

• Performance-Based Benefits

• Festival / Performance Benefits - As per company policy