KEY RESPONSIBILITIES:
Oversee the day-to-day operations of all food and beverage outlets, including restaurants, bars, banquet services, and room service.
Develop and implement strategies to improve customer satisfaction and optimize profitability.
Manage budgets, forecasts, and financial performance of the F&B department.
Ensure compliance with health, safety, and hygiene standards.
Lead and motivate the F&B team to achieve operational excellence.
Collaborate with the executive chef and procurement team to design menus, control inventory, and manage food costs.
Conduct regular training programs to enhance service quality and staff performance.
Handle guest feedback and resolve complaints promptly and effectively.
Monitor stock levels and place orders as needed to ensure seamless service delivery.
REQUIREMENTS:
Bachelor’s degree or diploma in Hotel Management, Hospitality, or a related field.
3 to 10 years of experience in F&B operations, preferably in a hotel, resort, or premium hospitality setting.
Proven leadership experience with strong people management skills.
Sound knowledge of F&B trends, customer service, and operational standards.
Excellent communication, organizational, and decision-making abilities.
Proficiency in POS systems and basic financial reporting.