Key Responsibilities:

Operational Excellence:
- Plan, organize, and execute daily F&B operations, including restaurants, bars, room service, and banquets.
- Ensure compliance with health and safety standards, food quality, and service excellence.
- Implement and maintain standard operating procedures (SOPs) to enhance efficiency and consistency.
- Monitor inventory levels and cost controls to optimize profitability.
Team Leadership:
- Recruit, train, and manage a team of F&B staff, including supervisors, servers, bartenders, and kitchen personnel.
- Foster a positive and collaborative work environment, promoting teamwork and staff development.
- Conduct regular performance evaluations and provide constructive feedback.
Guest Satisfaction:
- Maintain a high level of guest satisfaction by addressing concerns and feedback promptly and professionally.
- Create and implement guest service standards to exceed guest expectations.
- Monitor guest reviews and implement improvement strategies when necessary.
Financial Management:
- Develop and manage the department budget, including revenue and expense forecasting.
- Maximize revenue through effective pricing strategies, upselling, and cost control measures.
- Analyze financial reports and implement strategies to achieve revenue and profit targets.
Vendor and Supplier Management:
- Establish and maintain relationships with suppliers and negotiate contracts for the procurement of food, beverages, and supplies.
- Ensure timely deliveries and quality of products while optimizing costs.
Event and Banquet Operations:
- Oversee the planning and execution of events and banquets, ensuring exceptional service and attention to detail.
- Collaborate with the sales and marketing team to promote and sell event packages.

Qualifications:

Bachelor's degree in Hospitality Management, Business Administration, or a related field (Master's degree preferred).
Proven experience in F&B management, with at least 3 years in a supervisory or managerial role.
Strong knowledge of food and beverage industry trends, customer preferences, and emerging concepts.
Excellent leadership, communication, and interpersonal skills.
Financial acumen and the ability to analyze and interpret financial data.
Proficiency in restaurant management software and Microsoft Office Suite.
Food safety and alcohol service certification (e.g., ServSafe, TIPS) preferred.
Flexibility to work evenings, weekends, and holidays as needed