Key Responsibilities
Operations Oversight:
Supervise restaurants, bars, room service, and banquet operations.
Maintain food quality, presentation, and service standards.
Financial Management:
Prepare budgets and control costs.
Monitor sales performance and maximise revenue.
Team Leadership:
Recruit, train, and manage F&B staff.
Schedule shifts and conduct performance evaluations.
Guest Experience:
Ensure guest satisfaction and handle complaints.
Gather feedback to improve service delivery.
Compliance & Safety:
Enforce hygiene, health, and safety regulations.
Conduct regular inspections and maintain records.
Innovation & Strategy:
Develop new menus and promotions.
Stay updated on industry trends and competitor offerings.
Requirements
Interested candidates should possess relevant qualifications with at least 5 years of experience in a similar managerial role.