Key Responsibilities
Oversee day to day operations of all F& B outlets including restaurants, banquets, bar and IRD Ensure consistent service excellence, product quality and hygiene Drive revenue through menu engineering, promotions, and effective cost control Prepare and review budgets, forecasts and monthly P& L performance Lead, train and develop the F& B team Conduct daily briefings, pre-service meetings and ensure outlet readiness Maintain high guest satisfaction scores and manage the guest feedback promptly Coordinate with Culinary, Sales, Events, Housekeeping, and Engineering for seamless operations Ensure accurate execution of BEOs, pre-con meetings and event service delivery Qualifications:
Diploma/ Degree in Hotel Management. 10-15 years' experience in F& B with 3-5 years' experience as an F& B Manager preferably in resort operations. Solid leadership, communication and financial acumen.