Food and Beverage Manager High End Wine Estate / Salary Neg

Food & Beverage Manager – Fine Dining (High-End Hospitality)

Job Description

Position Overview

The Food & Beverage Manager oversees all dining, beverage, and service operations within a high-end, fine dining environment. This role ensures exceptional guest experiences through meticulous service standards, refined operational management, innovative menu collaboration, and strong leadership across all front-of-house teams. The F&B Manager acts as the guardian of the property’s service culture—elevating hospitality, maintaining profitability, and delivering consistently world-class standards.

Key Responsibilities1. Guest Experience & Service Excellence

• Lead and model elevated service standards across all dining periods, bar operations, private dining rooms, and events.

• Anticipate guest needs, resolve guest issues swiftly, and maintain a warm, intuitive, personalised service culture.

• Train teams in high-touch service protocols, wine etiquette, sequence of service, and luxury guest engagement.

• Conduct daily floor presence to guide service quality and uphold refinement in all guest interactions.

2. Operational Management

• Oversee all F&B outlets, ensuring seamless daily operations and consistency in execution.

• Develop and maintain Standard Operating Procedures (SOPs) aligned with fine dining expectations.

• Ensure compliance with health, safety, liquor, and hygiene regulations.

• Manage stock control, inventory, equipment maintenance, and par levels with precision.

• Coordinate with kitchen and bar teams to ensure synergy and alignment on service rhythms.

3. Team Leadership & Training

• Recruit, train, mentor, and motivate an outstanding F&B team with a focus on discipline, professionalism, and excellence.

• Implement continuous training programs on service, guest experience, wine knowledge, and product expertise.

• Create a culture of accountability, empowerment, and personal pride in hospitality.

4. Financial Management

• Develop and manage F&B budgets, including forecasting, cost control, labour management, and achieving revenue targets.

• Monitor food and beverage cost percentages, cost of sales, wastage, and portion control.

• Analyse daily/weekly/monthly financial reports to maintain profitability without compromising quality.

5. Beverage, Wine & Menu Collaboration

• Partner with the Executive Chef and Head Sommelier on menu engineering, pairing menus, and seasonal launches.

• Curate beverage programs that reflect the property’s identity—including wine list development, craft cocktails, and premium spirits.

• Ensure menus are updated, costed correctly, and consistent with fine dining standards.

6. Guest Relations & Branding

• Host the dining room with confidence and presence, building guest loyalty and recognising regular clientele.

• Uphold the brand’s identity, storytelling, and ambience across all service moments.

• Manage VIP bookings, tastings, experiences, and special culinary skilss

• Ability to inspire and elevate team performance.