Key Responsibilities
Lead, recruit, train, and mentor the F&B team; nurture a motivated and ownership-driven culture aligned with the brand.
Create and implement strategic plans to drive outlet performance, align with revenue targets, and enhance market positioning
Manage all F&B operations within budget and to the highest standards, including rostering, customer service, catering for groups
Design and continuously improve menus together with the Executive Chef, using fresh local ingredients, evaluate changing demands, and align with market trends.
Source and procure ingredients within budget, maintain supplier relationships, and oversee purchase orders and payments.
Ensure compliance with health, safety, and labor regulations; conduct inspections, manage risks, and oversee facilities, equipment, and utilities.
Oversee financial reporting, budgeting, costing, invoicing, salaries, and monitor revenue/expenditure against targets.
Work with the marketing team to create dining offers, grow market share, and develop annual operating plans aligned with company strategy.
Drive strategic initiatives to enhance guest experience and sustain business growth.
Key Requirements
Bachelor's Degree in F&B management, hotel management or in a related field
Extensive F&B Management experience
Proven experience in managing a large F&B team
Ability to spot and resolve problems efficiently
Very strong communication and leadership skills
Up to date with food and beverage trends and best practices
Ability to manage personnel and meet financial targets
Guest oriented and service minded
Working knowledge of various computer software programs (MS Office, restaurant management software, Point of Sale 'POS')
Experience working in a trendy and stylish establishment.
Have the creativity to craft refined and innovative concepts, tailored to elevate each outlet's distinct identity