Mangala Estate Boutique Resort Hiring! Full Time Food and Beverage Manager in Pahang - Ricebowl

Position Overview:

As Food & Beverage Manager, you will lead and oversee all food and beverage operations across LX Mangala Estate, Vignette Collection, ensuring exceptional guest experiences, operational excellence, and profitability while maintaining IHG and resort brand standards.

 You are responsible for managing restaurants, bars, in-room dining, banquet operations and destination dining experiences, developing high-performing teams, driving financial performance, promoting sustainable dining initiatives, and delivering memorable luxury experiences that reflect the unique identity of Mangala Estate and the Vignette Collection.

 Key Responsibilities;

 1. People

• Lead, inspire and develop all Food & Beverage colleagues to deliver exceptional guest experiences.

• Plan manpower requirements and ensure appropriate staffing levels based on business demand.

• Coach, mentor and conduct regular performance reviews and development discussions.

• Ensure all colleagues complete mandatory IHG learning programmes and departmental training.

• Build a positive workplace culture that encourages teamwork, accountability and continuous improvement.

• Recommend recruitment, promotion, disciplinary and other HR-related actions where appropriate.

• Conduct departmental briefings, meetings and succession planning.

 2. Guest Experience

• Ensure all restaurants, bars, banquet venues and dining facilities consistently deliver exceptional service aligned with IHG and Vignette Collection brand standards.

• Maintain a visible management presence during service periods.

• Monitor guest satisfaction scores and implement continuous improvement initiatives.

• Handle guest complaints promptly and professionally while ensuring effective service recovery.

• Work closely with the Executive Chef to maintain menu quality, consistency and innovation.

• Create memorable dining concepts reflecting Mangala Estate's luxury nature-inspired positioning.

• Develop seasonal menus, chef's table experiences, themed dinners, outdoor dining experiences and curated culinary events.

• Ensure all outlets, banquet facilities and equipment are maintained in excellent operating condition.

 3. Operational Excellence

• Oversee the daily operations of all restaurants, bars, lounges, in-room dining and banquet facilities.

• Ensure outlets are properly prepared according to forecasted business levels.

• Monitor food quality, beverage quality, cleanliness and presentation standards.

• Coordinate closely with Culinary, Rooms Division, Engineering, Sales & Marketing and other departments.

• Monitor service flow during peak periods and implement operational improvements.

• Ensure compliance with IHG brand audits and operational standards.

4. Responsible Business & Sustainability

• Ensure full compliance with IHG brand standards, company policies and local legislation.

• Maintain the highest standards of food safety, hygiene and sanitation.

• Ensure proper storage, handling and inventory control of food, beverages and operating equipment.

• Work with Purchasing and Culinary teams to maintain optimum stock levels while minimising wastage.

• Promote sustainable dining initiatives consistent with Mangala Estate's environmental commitments.

• Encourage locally sourced ingredients and support local suppliers where practical.

• Develop authentic dining experiences showcasing Malaysian culture and regional flavours.

• Monitor competitor activities, market trends and industry innovations.

 5. Financial Management

• Prepare and manage the annual Food & Beverage budget and departmental business plan.

• Monitor departmental revenue, labour costs, food cost, beverage cost and operating expenses.

• Achieve departmental profitability and productivity targets.

• Analyse financial reports and implement improvement strategies.

• Work with Sales & Marketing and Events teams to maximise restaurant, banquet, wedding and event revenue.

• Develop promotional activities to increase food and beverage revenue.

• Ensure all financial transactions, billing procedures and credit controls comply with hotel policies.

 6. General Responsibilities

• Participate in Executive Committee meetings, operational meetings and strategic planning sessions.

• Represent the resort professionally with guests, suppliers and external stakeholders.

• Ensure compliance with workplace safety, hygiene and occupational health requirements.

• Maintain high standards of professional grooming and appearance.

• Support resort-wide projects and business initiatives.

• Perform any additional duties assigned by the General Manager.