- Oversee all food and beverage operations across multiple outlets, ensuring consistent delivery of exceptional service and culinary excellence
- Develop and implement strategic F&B; initiatives to enhance revenue generation and operational profitability
- Manage budgets, control costs, and monitor financial performance across all F&B; departments
- Collaborate with the Executive Chef to create creative menus that reflect local cuisine whilst maintaining international standards
- Recruit, train, F&B; staff, fostering a culture of excellence and professional development
- Ensure compliance with health, safety, and hygiene regulations across all food preparation and service areas
- Liaise with suppliers and vendors to secure quality ingredients and products at competitive rates
- Monitor guest satisfaction through feedback mechanisms and implement improvements to enhance the dining experience
- Coordinate with marketing and sales teams to develop promotional campaigns and special dining events
- Conduct regular quality assurance inspections and tastings to maintain service standards
- Manage inventory and stock control systems to minimise wastage and optimise resource utilisation
- Lead team meetings and communicate operational objectives to ensure alignment across all F&B; outlets