F&B Manager

Who We Are Established in 1987, DCOH is a locally owned and operated construction, development, operations and hospitality company. Under the banner of Thyme Hospitality. DCOH owns and operates a portfolio of hotels and venues. The portfolio includes Novotel Darwin CBD, Courtyard by Marriott and the Frontier Hotel along with the associated restaurants and bars at these locations. Forming part of the fabric of Darwin and the Northern Territory, we are committed to supporting the local community through strong buy local policy, longstanding partnerships, relationships and sponsorships with local community enterprises and an employ-local first ethos. Join the team and be part of our common goal to contribute to the growth and prosperity of our community through excellence, leadership and integrity. Who You Are We are seeking an experienced and dynamic Food & Beverage (F&B) Manager to oversee the daily operations of our restaurant, bar, and room service offerings. You will be responsible for ensuring high-quality service standards, efficient cost control, and exceptional guest experiences. You thrive in leading a team, driving financial performance, and upholding the values of the Accor brand. Your Qualities Include

• A proven background in F&B management with 5+ years of experience, ideally within the hospitality industry.
• Strong leadership and team development skills, with a passion for training and motivating others.
• A solid understanding of financial management, including budgeting, cost control, and achieving profitability targets.
• In-depth knowledge of food safety regulations, liquor licensing, and responsible alcohol service.
• Excellent communication, organisational, and problem-solving skills.
• A proactive, hands-on approach to managing operations, anticipating challenges, and resolving them promptly.

What You’ll Do Operations Management

• Oversee daily restaurant, bar, and room service operations, ensuring quality service and efficient delivery.
• Control beverage, labour, and product costs to remain within budgetary limits.
• Develop, implement, and enforce operational standards that ensure consistency across all service areas.
• Collaborate closely with the Executive Chef to enhance the guest dining experience.
• Working with groups and marketing to assist with events in our meeting spaces.
• Manage stock ordering, inventory control, and monthly stocktakes.

Team Leadership & Development

• Lead, train, and develop the F&B team, ensuring a high level of service and team engagement.
• Set clear performance goals, conduct regular reviews, and foster a positive working environment.
• Recruit and onboard new team members, ensuring adherence to the brand’s high standards.
• Ensure on-the-job training aligns with the company’s service procedures and standards.

Financial Performance

• Prepare, review, and manage budgets, forecasts, and financial reports for the F&B department.
• Monitor and control departmental expenditures and profitability.
• Implement cost-control measures and effective stock management practices to optimise financial performance.

Compliance & Reporting

• Ensure compliance with food safety standards, liquor licensing regulations, and responsible alcohol service requirements.
• Prepare and present regular reports on KPIs, operational performance, and action plans to senior management.
• Adhere to hotel and company policies concerning safety, HR matters, and operational procedures.

What’s Next If you are interested in this position, please submit your CV and cover letter which describes who you are and addresses the criteria detailed above.