Food & Beverage Manager

Mercure Rayong Lomtalay Villas & Resort

Hotel for travellers looking for local and authentic experiences Open your wings and discover Rayong's coastal charm-crafted details, bold bites, and golden sunsets await. Just 2.5 hours from Bangkok, Mercure Rayong Lomtalay blends authenticity with subtle surprises. The Ocean Wing, beachfront with sea-view villas, and the Garden Wing, 200 meters from the beach with Koh 17 rooftop bar, sit 400 meters apart with a free shuttle.

Mercure Rayong Lomtalay Villas and Resort is the newest and the trendiest destination in Rayong with a wide range of accommodation & facilities. Located in two wings, the resort offers spectacular and upscale beachfront rooms to sea view Villas. The resort area caters for all travelers and has an authentic and comfortable design. Thai flowers are integrated in the original and bold personality of the building and add layers of delicacy and freshness to the architecture.

Located at Cape Laem Mae Phim, a calm beach 20 mins from Ban Phe Pier for Koh Samet trips, Mercure Rayong Lomtalay offers easy access to local seafood markets, coastal exploration, and island hopping, with pools and KOH 17 Rooftop Bar back at resort.

Job Purpose

This position is responsible for overseeing the overall Food & Beverage operations of the hotel, ensuring the highest level of service quality, guest satisfaction, profitability, and team performance. The Food & Beverage Manager leads, develops, and inspires the F&B team to deliver memorable dining experiences that reflect the hotel’s brand standards, culture, and values, while maintaining operational excellence and financial success.

Reporting Lines to General Manager

Primary Responsibilities

Food & Beverage Operations Management

• Oversee and direct all F&B outlets, including restaurants, bars, banquets, and room service, ensuring consistent service excellence and operational efficiency.
• Develop and implement F&B concepts, promotions, and menus in collaboration with the Executive Chef to enhance guest satisfaction and revenue.
• Ensure that all F&B operations comply with brand standards, hygiene, and safety regulations (HACCP).
• Monitor daily operations, guest feedback, and quality standards through inspections and service observations.
• Optimize resources and staffing levels to maintain productivity and profitability.
• Manage relationships with key guests, suppliers, and business partners to support operations.
• Ensure accurate POS setup, billing procedures, and control systems are in place for revenue accuracy.

Financial & Business Management

• Prepare, manage, and monitor the annual F&B budget, revenue forecasts, and cost control measures.
• Analyze financial reports, identify performance gaps, and implement corrective actions.
• Monitor and control expenses, food and beverage costs, and inventory levels to achieve targeted profitability.
• Collaborate with Sales & Marketing to plan promotions, special events, and packages to maximize business opportunities.
• Ensure compliance with all local regulations, licenses, and hotel financial policies.

Guest Experience & Quality Assurance

• Ensure consistent delivery of high-quality food, beverage, and service standards across all outlets.
• Handle guest feedback and complaints professionally, ensuring prompt resolution and service recovery.
• Develop strategies to improve guest satisfaction scores (Trust You / ALL Heartist Feedback).
• Maintain visibility in the outlets, engaging with guests to enhance their experience.

Team Leadership & Development

• Lead, train, and motivate the F&B team to achieve operational excellence and strong guest engagement.
• Conduct regular meetings and performance reviews with outlet managers and supervisors.
• Identify and develop internal talent through mentoring and succession planning.
• Promote teamwork, open communication, and a positive work environment across all outlets.
• Ensure that training plans and service standards are consistently implemented.

Health, Safety & Sustainability

• Ensure full compliance with fire, life safety, hygiene, and sanitation regulations.
• Promote sustainability initiatives within the F&B operations in line with Accor Planet 21 standards.
• Maintain equipment and facilities in collaboration with Engineering to ensure safety and operational readiness.

Other Responsibilities

• Maintain a professional appearance and behavior consistent with Accor standards.
• Attend meetings, briefings, and training sessions as required by the General Manager.
• Be fully aware of hotel emergency procedures and crisis management plans.
• Perform other reasonable duties as assigned by the General Manager.

Main Complexity/Critical issues in the Job

• Ensuring a balance between guest satisfaction, team performance, and financial profitability.
• Leading multiple outlets and large teams while maintaining brand consistency and service quality.
• Responding effectively to changing market conditions and guest preferences.

Knowledge and Experience
• Bachelor’s Degree in Hotel or Business Management, or related field.
• Minimum 5–7 years of F&B management experience, with at least 2 years in a leadership role within hospitality.
• Proven experience in managing multi-outlet operations, banquet service, and cost control.
• Strong financial acumen and analytical skills.
• Good knowledge of HACCP, food safety, and local health regulations.
• Proficient in MS Office, POS systems, and hotel management software.
• Excellent command of English and Thai (written and spoken).

Competencies
• Strong leadership, interpersonal, and communication skills.
• Guest-focused, with a passion for service excellence.
• Business-minded, with the ability to drive performance and profitability.
• Strategic thinker with operational discipline.
• High integrity and professionalism.
• Well-presented and groomed at all times.