Food and Beverage Manager - Outlets

Belong in a place where you can be yourself and love what you do. Join our hotel community and we will support you to realise your true potential. You will be part of a team where everyone’s contribution is valued. And we will empower you to bring ideas to elevate our services, creating personalised experiences for guests. Help them to feel special, and we will do the same for you.

Located in the heart of Brisbane city, Sofitel Brisbane Central is known for its sophisticated luxury accommodation, world-class dining, and impeccable hospitality. The hotel’s 416 elegantly appointed guest rooms and suites offer refined French luxury, and with personalised service that comes from the heart, this is Brisbane’s best accommodation experience. The hotel also features elegant and indulgent food and beverage outlets, an executive lounge, two fitness centres, a day spa and fully flexible event spaces for up to 1100 delegates.

The Food and Beverage Manager - Outlets is responsible for overseeing the day-to-day operations of Sofitel Brisbane Central’s food and beverage outlets, ensuring exceptional guest service, smooth operations, and strong financial performance. The role leads and supports the F&B team, maintains Sofitel service standards, manages staffing and training, and works closely with other departments to deliver a premium guest experience.

• Partner with the Director of Food and Beverage to develop and execute strategic initiatives that drive commercial success across all F&B outlets (Bistro Suzette, Cuvee, Privé, In Room Dining and Minibar)
• Own outlet performance accountability against revenue, cost and profitability targets, implementing corrective actions and cost-saving opportunities to achieve financial objectives
• Monitor and analyse key performance indicators (KPIs) including revenue, labour costs, food costs and gross profit margins, conducting regular outlet visits and quality audits to ensure operational standards
• Lead the training, coaching and development of Outlet Managers and their teams, conducting performance reviews and providing constructive feedback to foster a culture of excellence
• Manage P&L responsibilities for assigned outlets, including budgeting, forecasting and variance analysis
• Implement menu engineering strategies to optimise profitability whilst maintaining brand standards and guest satisfaction
• Drive productivity and efficiency across the F&B team through effective labour scheduling, task management and process optimisation
• Ensure consistent delivery of exceptional, brand-aligned guest experiences across all outlets
• Substitute for the Director of Food and Beverage as required, providing strategic leadership and decision-making authority
• Collaborate with other departments (Operations, Marketing, Finance) to align F&B initiatives with overall hotel objectives
• Maintain compliance with health, safety and food handling regulations across all outlets