Job Description

Lead, motivate, and manage the F&B team to consistently deliver high service standards.



Oversee daily operations across all outlets, ensuring smooth service and operational efficiency.



Manage budgets, monitor financial performance, and implement cost-control measures to maximize profitability.



Collaborate with the Executive Chef on menu planning and development to ensure innovation and guest satisfaction.



Enforce the highest hygiene, health, and safety standards in line with company and statutory requirements.



Monitor inventory, purchasing, and supplier performance to ensure efficient stock management.



Address guest queries and complaints professionally, ensuring prompt resolution and positive outcomes.



Conduct regular training and development to enhance team performance and product knowledge.



Analyze guest feedback, sales reports, and industry trends to identify opportunities for improvement.



Ensure compliance with brand standards, SOPs, and internal policies.



Represent the F&B department in management meetings and collaborate across departments for smooth operations.



Minimum 4-5 years' experience in a similar role within a 4- or 5-star hotel environment.



Strong leadership and team management abilities with a hands-on and approachable style.



In-depth knowledge of F&B operations, including restaurants, bars, banqueting, and events.



Proven track record in managing budgets, controlling costs, and driving revenue.



Excellent interpersonal, communication, and problem-solving skills.



High attention to detail and ability to thrive in a fast-paced setting.



Flexibility to work shifts, weekends, and public holidays as required.



Proficiency in POS systems, stock management tools, and the Microsoft Office Suite.



Between 5 - 7 Years