Key Responsibilities:

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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