Food and Beverage Manager

Our client is a pre-opening ultra-luxury wellness property in Ubud that aims to open mid-year in 2027. They are seeking an experienced Food and Beverage Manager with a strong background in boutique luxury hospitality, who will lead and oversee all food and beverage operations, ensuring outstanding dining experiences and the highest standards of service and product quality.

This role requires a strong balance of operational excellence, commercial awareness, culinary appreciation, and inspiring leadership. The Food and Beverage Manager will be responsible for establishing the hotel's dining concept, developing service standards, and delivering exceptional food and beverage experiences from the pre-opening phase through ongoing operations.

Requirements:

• A minimum of 2 years of experience in food and beverage operations within internationally recognised 5-star luxury hotels or resorts in Indonesia.
• Strong knowledge of restaurant operations, bar management and bespoke event services.
• Proven experience in managing multiple food and beverage outlets, maintaining service standards, and enhancing guest dining experiences for ultra luxury brands.
• Strong leadership and team management skills, with the ability to recruit, train, and develop high-performing teams.
• Good financial and commercial understanding, including budgeting, revenue management, food and beverage cost control, and inventory management.
• Fluent in English, both written and spoken.
• Experience in resort pre-opening operations, developing dining concepts, or establishing food and beverage operations from the ground up is highly advantageous.

Key Responsibilities:

• Lead and oversee all food and beverage operations, including restaurants, bars, in-room dining, and events.
• Ensure exceptional food quality, beverage standards, service delivery, and overall guest satisfaction.
• Develop and implement operational SOPs, service procedures, and departmental standards.
• Collaborate with the Executive Chef on menu development, food presentation, and dining concepts.
• Recruit, train, lead, and develop a professional and service-oriented F&B team.
• Manage departmental budgets, revenue performance, food and beverage costs, inventory, and operational expenses.
• Monitor guest feedback and continuously improve dining experiences and service quality.
• Coordinate with other departments to ensure seamless hotel operations and guest experiences.
• Ensure compliance with food safety, hygiene, health, and sanitation regulations.
• Establish the hotel's overall dining concept and food and beverage strategy.