Cluster Food & Beverage Manager

Strategic Planning & Brand Alignment
-Collaborate with DOO to develop and implement F&B strategies across the cluster.
-Align all initiatives with brand standards and guest expectations to elevate guest experience.
-Standardize menus, service protocols, and quality benchmarks for consistency and excellence.
-Analyze market trends and competitor activity to refine offerings and maintain competitive edge.
-Preparing weekly revenue reports, conducting monthly forecasting, and compiling the month end owners' report
-Review and prepare costings
Vendor Coordination
-Maximize vendor collaboration for promotions, events, and team incentives.
-Review contracts and explore ways to enhance vendor support for profitability.
-Discuss with vendors and place incentive programs for team motivation to achieve targets
-Continue working on sourcing F&B innovative products in the market to add to the menus
-Utilize and maximize vendors support for local and international calendar events
-Coordinate and organize training for the teams, events for guests to promote the F&B venues and gain market reputation
Live Entertainment and DJs
-Gather all contacts available within the island for live band, DJs, Performance and any other seasonal acts
-Gather all contacts available from the mainland for live band, DJs, Performance and any other seasonal acts
-Liaise together with the DOO and Entertainment manager to understand the possibilities of collaborating entertainment programs, fitness and other activities
Operational Focus
-Oversee daily operations to ensure team performance and upselling to meet budgeted F&B average checks.
-Ensure all F&B menus, promotions, and events are updated across all guest-facing channels.
-Track key performance indicators: revenue, cost control, labor efficiency, and outlet profitability.
-Conduct regular reviews with DOO to assess performance and implement corrective actions.
Revenue Optimization
-Collaborate with outlet managers to drive top-line revenue.
-Partner with culinary heads to enhance food quality and increase outlet traffic.
-Develop incentive programs with DOO to motivate teams toward revenue goals, team retention
-Work together with the teams, FOH department to discuss possibilities to increase capture from in-house guests
-To understand guest capture rates and turn them into meaningful revenue.
Leadership & Mentorship
-Lead and mentor outlet leaders, fostering collaboration and accountability.
-Support high-potential team members through training and succession planning.
-Ensure consistent service sequences across all meal periods and outlets.
-Coordinate cluster-wide training programs to elevate service standards.
-Organize team-building sessions to strengthen trust and teamwork.
-Ensure adherence to internal audits, hygiene standards, best practices and food safety regulations. -Meet regularly with culinary heads to address operational challenges and solutions. -Conduct quarterly menu engineering to optimize pricing and profitability.
Guest Experience & Promotions
-Manage front of house operations to deliver exceptional guest service.
-Collaborate with DOO on seasonal campaigns, events, and promotions.
-Engage with guests across outlets to gather feedback and enhance the F&B experience.
-Maintain online channels guests reviews and score for F&B outlets
-Train the team on guests engagements and increase online positive reviews