- Manage all F&B; and day-to-day operations within budgeted guidelines and to the highest standards
- Design exceptional menus, purchase goods and continuously make necessary improvements
- Plan & execute the operations of the F&B; Department .
- Ensure that the company and statutory hygiene standards are maintained in all areas
- Plan for department budget and review forecast on revenue and expenditure on monthly basis
- Analyze and submit month-end reports and identify deviation from business plan goals
- Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the Department.
- Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department.
- Prepare & submit post-mortem promotion report to Management upon completion of promotion
- Implement and maintain control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet is in line with budget
- Track stock levels of food, supplies, and equipment, forecast needs, and oversee ordering as necessary
- Take ownership of budgets and cost control methods to minimize expenses.
- Address Guest needs, comments, and complaints.
- Adhere to and enforce employee compliance with health, safety, and sanitation standards .
- Ensure all employees are working within outlined operating standards
Essential qualifications for the role are:
- Preferred educational qualification for the role is a graduate degree in Hotel management or any other related degree.
- Minimum experience of (10 to 12) years is required for this role.