Key Responsibilities
Operations Management:
Manage all aspects of the food and beverage department, ensuring efficient and high-quality service in restaurants, bars, catering, or hotel operations.
Staff Management:
Recruit, train, schedule, and supervise food and beverage staff to maintain high service standards.
Inventory & Purchasing:
Monitor and control inventory, order food and beverage supplies, and manage relationships with vendors to ensure quality and competitive pricing.
Menu Development:
Collaborate with chefs to design and update menus, ensuring quality and variety that meets customer demands.
Financial Management:
Develop budgets, monitor revenues and expenses, and implement strategies to maximize sales and profitability.
Customer Satisfaction:
Handle customer complaints, ensure high standards of service, and foster positive relationships with guests.
Compliance:
Ensure strict adherence to health, safety, and food safety regulations.
Marketing & Promotions:
Assist in developing and implementing marketing strategies to boost sales and attract customers.
Event Coordination:
Coordinate with event planners and clients for special functions, banquets, and other catering events.