Food And Beverage Manager

Job Description

Title: Food And Beverage Manager

Company Name: Hotel Sarina

Vacancy: --

Age: At least 22 years

Job Location: Anywhere in Bangladesh

Salary: --

Experience:

Published: 2026-10-01

Application Deadline: 2026-10-25

Education:

EDUCATION / EXPERIENCE:

Absent extraordinary prior on-the-job experience, the F&B Manager position requires high School diploma or general education degree (GED) and preferably (equivalent combination of education and at least three to five years’ experience in a star class hotel as a F&B Manager) Requires an occupationally-significant combination of vocational education, apprentice training, on the-job training, and essential experience in less responsible hotel skill level and management positions.

• Age At least 22 years

• Must have sound knowledge of food & beverage products
• Must have refined skills in public relations
• Must have Typing skills, Windows XP, Word, Excel, Outlook.
• Additional: Stock Control System; POS System At least six years in F&B Department in addition to Management School with at least three years in a Management position Minimum of four years F&B experience.
• Kitchen/Stores/Financial background preferred.
• Ability to manage section heads and crew must be apparent
• Must be able to check cost control reports and be fully aware of the internal organization of a catering department on board a cruise ship or a hotel.
• Candidates having hospitality background are preferred

POSITION SUMMARY:

Food & Beverage Manager is responsible for coordinating all phases of group meeting/banquet functions held in the Hotel; coordinate these activities on a daily basis; assist clients in program planning and menu selection; solicit local group Food & Beverage business; maintain the services and reputation of Your Hotel and act as a management representative to group clients.

DUTIES AND RESPONSIBILITIES:

• Achievement of budgeted food sales, beverage sales, labor costs and profitability.
• Completion of Customer Follow-up calls on a timely basis.
• Timely analysis of Food & Beverage Prices in relation to competition.
• Participation and input towards F&B Marketing activities.
• Entertainment of potential and existing customers.
• Preparation of Sales Promotions & Mailings.
• Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc.
• Telemarketing to previous clients to inquire about possible future bookings.
• Development and maintenance of all department control procedures.
• Handle all Food & Beverage inquiries and ensure timely follow up on the same business day.
• To co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions.
• To confirm all details relative to group functions with meeting/banquet planners.
• Supervision of daily paper flow including Proposals, and Function Contracts.
• Maintenance of Hotel credit policies.
• Directly responsible for large function billings and overseeing medium/small function billings with particular regard to accuracy and timeliness (48 hours)
• Evaluation forms must accompany all invoices.
• Gather for large events; oversee for medium/small events, guaranteed attendance numbers. They are required 3 business days in advance of functions.
• Completion of monthly forecast.
• Attendance and participation at weekly F & B meeting and Department Head meeting.
• To assist in menu planning and pricing.
• Development and maintenance of department manual.
• Supervision of weekly payroll input.
• Be available to Hotel Staff at all times in case of emergency.
• Must have a complete knowledge of Fire Procedures.
• All other duties as directed by the General Manager or Assistant General Manager.
• Participation in Manager on Duty shifts as required.
• Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared.
• Assure the maintenance of bar control policies.
• Assure completion of requisitions where deemed necessary.
• Assure the completion of weekly schedule and shift duties while: a. Maintaining a labor cost below the maximum of 15%. b. Assuring adequate and consistent 
• Completion of monthly inventory.
• Assure timely completion of function bills.
• Assure the ordering and purchasing of beer, wine, liquor, premix canisters and canned soft for Food& Beverage and vending.
• Purchasing of purchase requirements of small wares, linens requirements etc.
• Directly responsible for larger groups…overseeing medium and smaller groups:
• Consistent check of Banquet Food and Beverage quality, Banquet services and pallet presentation.
• Ensuring that services meet customer specifications.
• Quality of meeting room set-up.
• Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met.
• Work with the Chef, Assistant Director of Food & Beverage and Food & Beverage Supervisor to ensure all arrangements and details are dealt with.
• Establish a rapport with groups to ensure guest satisfaction and repeat business.
• Minimize number of customer complaints.
• Ensure a professional attitude and proper business attire when on property, ready to meet or service a client at any time.
• Staff professional attitude and proper meeting Company appearance and uniform standards.
• Teamwork-Relations with co-workers and management.
• Quality of Food & Beverage services and department phone handling.
• Meeting with conveners and confirming proper set-up of Function Room at time of Function while on duty.
• Responsible for staff training and development.
• Ensure all staffs have ‘Smart Serve’ certification.
• Personnel selection.
• Proper hiring procedures followed. For management positions, either the HR Manager or the General Manager must join the Food & Beverage Manager for all interviews. For line personnel, Proper termination procedures must be followed.
• Department meeting being held monthly. General Manager, Assistant General Manager and Human Resources Manager to be notified of meetings in a timely fashion.
• High employee retention.
• Personal development and growth.
• Discipline of personnel when required.
• Responsible for overseeing all scheduling within the department.
• Participation towards overall Hotel Maintenance and cleanliness.
• Achieving service that exceeds expectations.
• Overall maintenance of the operation at a level in keeping with the standards prescribed.
• Minimize the number of Workmen's Compensation claims.
• Report any deficiencies in equipment and facilities.