The posting
Reports To
Executive Assistant Manager (Direct) | General Manager (Dotted Line)
Direct Reports
Assistant F&B Manager / Outlet Managers, Head Sommelier, F&B Supervisors.
Functional Oversight
Provides overall leadership of all restaurants, bars, in-villa dining, events and beverage operations. Works in close partnership with the Executive Chef on culinary offering, menu development and food cost, and in coordination with Commercial, Marketing, Finance and Guest Experience.
Role Objective
The Food & Beverage Manager is responsible for leading the overall food and beverage performance of The Nautilus Maldives, with accountability for guest satisfaction, service quality, revenue, profitability and cost control across all restaurants, bars, in-villa dining, events and celebrations. The role leads the development and delivery of an F&B offering that reflects the resort's ultra-luxury, unscripted philosophy and is recognised as among the best in the Maldives for creativity, service, choice and value.
Working closely with the General Manager, Executive Chef, Commercial, Marketing, Finance, Human Resources and Guest Experience teams, this role ensures F&B operations are aligned with business objectives, brand positioning, Nautilus standards and long-term value creation.
The role also owns the F&B department budget, beverage programme and team development, ensuring that every guest experience is personal, consistent and delivered to the highest standards of hygiene, safety and integrity.
Key decision governance (summary):
- Menu and beverage list pricing, new F&B concepts, capital expenditure and major supplier agreements require General Manager approval, with Finance alignment where applicable.
- F&B promotions, packages and event offers are aligned with the Commercial Director and Marketing before launch.
- Recruitment, disciplinary matters and staffing changes are managed in line with company policy in coordination with Human Resources.
Key Interfaces
- General Manager / Executive Assistant Manager (governance, approvals, property priorities)
- Executive Chef & Culinary Team (menu development, food quality, food cost, kitchen-to-service flow)
- Commercial Director & Revenue (F&B packages, promotions, events, revenue opportunities)
- Marketing & PR (F&B storytelling, campaigns, content, media and influencer hosting)
- Guest Experience / Butler Team (guest preferences, celebrations, VIP arrivals, in-villa dining)
- Finance & Purchasing (budgets, cost control, inventory, supplier management, audits)
- Human Resources & Training (recruitment, onboarding, training, performance management)
- Engineering (equipment, maintenance and outlet upkeep)
Key Duties & Responsibilities
F&B Leadership & Planning
- Lead the F&B strategy for The Nautilus Maldives in alignment with the resort budget, brand positioning and long-term business objectives.
- Participate in the preparation of the resort's strategic and marketing plans, contributing F&B priorities and opportunities.
- Prepare, manage and control the F&B department budget, forecasts and expenses in line with approved business plans and financial targets.
- Own the F&B department P&L, ensuring disciplined cost control, labour productivity and effective use of resources to deliver profitable results.
- Stay aware of trends, systems, practices and equipment in food and beverage preparation and service across the luxury hospitality field.
- Identify opportunities, risks and performance gaps, and take or recommend corrective action where required.
Operations & Service Excellence
- Take direct responsibility for all restaurants, bars, in-villa dining, events and catering areas, ensuring a smooth-running and profitable operation.
- Supervise all F&B colleagues, facilities, sales and costs to ensure maximum departmental profit is achieved.
- Take personal responsibility for maximising the quality of product and service and the level of guest satisfaction.
- Ensure that all The Nautilus F&B standards and service procedures are consistently adhered to.
- Lead by example through a hands-on presence in the outlets during peak periods, VIP occasions and special events.
- Ensure all colleagues look after hotel property and facilities, and that monthly maintenance inspections are carried out.
Menu, Beverage & Product Development
- Supervise and co-ordinate the pricing and preparation of menus, beverage and wine lists together with the Executive Chef and Head Sommelier.
- Benchmark against the best competitor offerings in the local and regional market, and continually improve our own offerings for creativity, service, choice and value for money.
- Develop signature dining experiences, destination dining and celebration concepts that reflect the resort's personal, unscripted style.
- Liaise with local and international suppliers to secure quality products, competitive pricing and reliable supply to the island.
Revenue, Cost Control & Commercial Collaboration
- Drive F&B revenue through upselling, promotions, events and packages in collaboration with Commercial, Revenue and Marketing.
- Control food, beverage, labour and operating costs through accurate ordering, inventory management, par stocks and regular stock counts.
- Act as a sales champion for the resort, generating and following up on business referrals and potential leads.
- Review outlet performance, guest feedback and online reviews regularly, and ensure learnings are reflected in operations and offerings.
Hygiene, Health & Safety
- Attain the highest sanitation standards throughout the F&B operation by enforcing The Nautilus hygiene and sanitation checklists.
- Ensure compliance with HACCP principles, food safety, alcohol service, fire, health and safety and local regulatory requirements.
- Ensure audits and inspections are completed and that corrective actions are closed out on time.
Team Leadership & Development
- Lead, coach and develop the F&B team, establishing clear responsibilities, objectives and performance standards.
- Establish and maintain effective employee relations, fostering a professional, collaborative and accountable culture.
- Work with Human Resources on all employee matters, including interviewing, hiring, orientation, performance appraisals, coaching, counselling and dismissal where necessary.
- With the Training Manager, identify training needs and deliver the training required to meet business needs, including support for Departmental Trainers.
- Ensure the team is committed to The Nautilus mission, vision, brand DNA and environmental and ethical requirements.
Performance Indicators
- F&B revenue and average spend per guest versus budget
- Departmental profit, GOP flow-through and P&L performance
- Food, beverage and labour cost percentages versus target
- Guest satisfaction scores, online reviews and guest feedback
- Brand standards and service quality audit results
- Hygiene, food safety and health & safety audit results
- Upselling, promotions and event revenue contribution
- Inventory accuracy and stock control results
- Team engagement, turnover, training completion and performance
Other
Execute other relevant duties reasonably assigned by the General Manager or Executive Assistant Manager, consistent with the scope of a Food & Beverage Manager role.
Key Qualifications
- Degree or diploma in Hospitality Management, Food & Beverage Management or a related field.
- Food safety / HACCP certification (Level 3 or equivalent) required; WSET or sommelier qualification an advantage.
- Minimum 2–3 years of progressive F&B experience in luxury or ultra-luxury hotels and resorts, including at least 3 years as F&B Manager or Assistant F&B Manager.
- Proven experience managing multiple outlets, in-villa dining and events; island or remote resort experience in the Maldives is highly preferred.
- Pre-opening or launch experience is an advantage.
- Strong financial acumen, including budgeting, forecasting, P&L management and cost control.
- In-depth knowledge of food, wine, beverages, service techniques and current luxury dining trends.
- Inspiring, hands-on leader with proven ability to coach and develop multicultural teams.
- Excellent guest relations, communication and problem-solving skills with sound judgement under pressure.
- Proficient in POS, inventory and procurement systems and in Microsoft Office.
- Fluent in spoken and written English; additional languages relevant to key source markets are an advantage.
