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Open nowFirst seen 6 days ago

Food & Beverage Manager

MINDFREE Consulting | Insurance Talent Hub143 open roles

Where
Beirut, Lebanon
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Your applicationOpen nowFood & Beverage ManagerMINDFREE Consulting | Insurance Talent Hub · Beirut, Lebanon

  1. YouYes, apply to this one.

  2. CV RocketCV written for this posting.

  3. 25 readersRecruiter, hiring manager, skeptic. Round after round.

  4. CV RocketApplied on MINDFREE Consulting | Insurance Talent Hub's own form.

The reply lands in your private mailbox

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The clock on this job

Early applications get read.

12.3% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 2.1%1 day
  2. 4.5%3 days
  3. 12.3%7 days
  4. 19.7%14 days
  5. 35.6%30 days
  6. 58.0%60 days
This job: first seen 6 days ago

The posting

Position Overview:

The Food & Beverage Manager is responsible for the overall leadership, planning, and

execution of all food and beverage operations at Grand Bloom. This includes all

restaurants, bars, in-room dining, banqueting, and event services. In the pre-opening

phase, the F&B Manager plays a critical role in concept development, service design, team

building, and outlet readiness. Post-opening, the role focuses on operational excellence,

guest satisfaction, revenue generation, cost control, and brand positioning.

This position requires a results-driven leader with strong operational expertise, a passion

for hospitality, team development skills, and a keen eye for service details and quality

standards.

Core Responsibilities & Duties:

1. Pre-Opening Responsibilities:

Finalize service concepts and ensure alignment with Grand Blooms

positioning and guest expectations.

Collaborate with Culinary and Projects teams on layouts, workflows, OS&E,

tableware, and furniture selections.

Develop SOPs, service standards, and training manuals for all F&B

departments.

Recruit, onboard, and train the F&B team across all positions and outlets.

Oversee outlet setup, table setups, buffet arrangements, POS installation,

and menu programming.

Lead dry runs, soft opening rehearsals, service simulations, and guest

experience testing.

2. Operational Management:

Oversee daily operations across all F&B outlets and banquet venues,

ensuring quality, efficiency, and consistency.

Drive service excellence, guest personalization, and timely execution across

all meal periods and events.

Monitor service flow, floor coverage, table turnover, and staff productivity

during peak and off-peak times.

Maintain impeccable cleanliness, setup, and ambiance in all venues.

3. Financial Oversight & Revenue Management:

Develop and manage the F&B departments operating and capital budgets.

Monitor revenues, cost of sales, labor costs, and operating expenses to meet

or exceed financial targets.

Lead initiatives in upselling, promotional campaigns, signature events, and

loyalty activation.

Analyze P&L statements, guest checks, and revenue reports to identify areas

of opportunity.

4. Guest Satisfaction & Quality Control:

Maintain strong presence in outlets and banquet areas to interact with

guests and resolve issues in real-time.

Handle guest complaints professionally, ensuring prompt service recovery

and follow-up.

Monitor and respond to guest feedback through internal and online

platforms.

Ensure food safety, hygiene, and sanitation procedures (HACCP) are fully

implemented.

5. Team Leadership & Development:

Lead by example, creating a culture of teamwork, professionalism, and high

service standards.

Conduct daily briefings, weekly departmental meetings, and continuous onthe-job training.

Mentor outlet managers and supervisors to ensure accountability and

leadership at every level.

Promote internal talent development and succession planning.

Reporting:

Reports directly to the General Manager

Works closely with the Executive Chef, Rooms Division Manager, Events &

Sales Team, and Marketing

Submits regular reports on F&B performance, guest satisfaction, outlet KPIs,

and staffing needs

Coordination:

With Culinary Team: Menu planning, service coordination, event execution,

dietary needs, and quality control

With Sales & Events: Banquet planning, site visits, group catering, wedding

planning, and corporate functions

With Finance: Budgeting, procurement approvals, cost control, and billing

accuracy

With HR: Manpower planning, training, appraisals, disciplinary actions

With Engineering & Housekeeping: Equipment maintenance, cleanliness,

and outlet readiness

Outlets & Services Under Responsibility May Include:

Signature Rooftop Restaurant (e.g., SKY|13)

All-day Dining Restaurant

Lobby Lounge & Café

In-Room Dining

Banqueting & Event Spaces

Mini Bar Services

Pool Bar / Seasonal Outlets (if applicable)

The Food & Beverage Manager is the face of Grand Blooms dining experience

responsible for transforming every meal and every moment into a refined, memorable, and

guest-centric journey. This role defines the tone, standards, and culture of service

excellence from pre-opening to full operation.

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