Oversee all F&B; operations to ensure high-quality service, guest satisfaction, cost efficiency, and profitability while upholding brand standards.
Requirements
Operations Oversight: Manage daily F&B; activities across restaurants, banquets, and bars.
Strategy & SOPs: Develop and implement F&B; strategies and Standard Operating Procedures.
Guest Relations: Ensure premium service and manage guest feedback and service recovery.
Menu & Quality: Partner with the Executive Chef on menu planning and quality control.
Financial Management: Oversee budgeting, inventory, purchasing, and waste reduction.
Team Management: Lead recruitment, training, scheduling, and performance evaluations.
Compliance: Ensure strict adherence to food safety, hygiene, and licensing laws.
Performance Analysis:
Monitor sales reports, forecasts, and KPIs to drive revenue.
Collaboration: Coordinate with other departments for events and promotions.
Qualifications & Requirements
Education: Degree/Diploma in Hotel or Hospitality Management.
Experience: 4+ years in F&B; operations, with 3–4 years in a managerial role.
Expertise: Robust knowledge of service standards, beverages, and cost management.
Skills: Proven leadership, financial acumen (budgeting/reporting), and communication.
Knowledge: Familiarity with food safety standards and local licensing regulations.