Key Responsibilities:
Develop and implement menus in collaboration with the Executive Chef to meet market trends and customer preferences.
Ensure the highest standards of food quality, service, and guest satisfaction.
Monitor and control budgets, revenue, expenses, and labor costs to maximize profitability.
Implement standard operating procedures (SOPs) for all F&B outlets.
Conduct regular staff training on service excellence, upselling techniques, and hygiene standards.
Supervise and motivate staff, including scheduling, performance evaluations, and conflict resolution.
Ensure compliance with health, safety, sanitation, and licensing regulations.
Handle customer complaints and feedback professionally and effectively.
Analyze sales reports, forecast demands, and plan promotions to increase revenue.
Coordinate with suppliers, maintain inventory levels, and negotiate contracts for cost efficiency.
Collaborate with other departments (banquets, events, housekeeping, front office) to ensure smooth guest experiences.