About this role
Overseeing and managing daily operations of hotel restaurants, room service, banquets to ensure high-quality service, guest satisfaction, and profitability.
Collaborate with chefs to design menus that balance quality, variety, and cost-efficiency. Monitor food and beverage costs, control waste, and manage inventory.
Prepare budgets, forecast sales, analyze financial reports, and implement strategies to maximize revenue and reduce costs.
Strong interpersonal skills to interact with guests, staff, and suppliers.
5-7 years in F&B operations in managerial roles.
Familiarity with restaurant operations, banquet management, and inventory control.