About this role
Supervise and effectively manage all restaurants, bars, and F&B outlets.Oversee all kitchen operations and coordinate closely with the Executive Chef to maintain food quality standards.Manage banquet operations and catering services to ensure high-quality and professional service delivery.Lead and manage the F&B team in accordance with the hotel’s organizational structure, HR policies, and operational procedures.Establish communication protocols and conduct effective staff briefings and team meetings.Provide strategic consultation and operational support to the General Manager in achieving business objectives.Develop and implement systems to monitor departmental performance against established goals.Ensure compliance with all legal requirements and hospitality industry standards.Collaborate with the Sales team to create and launch new products and services aligned with market trends.Develop and maintain comprehensive quality management systems.Work closely with the Purchasing Manager to develop and implement procurement procedures.Ensure consistent delivery of high-quality service throughout the guest dining experience.Utilize relevant Food & Beverage software systems for reporting and operational control.Plan and forecast monthly revenue, control food, beverage, and labor costs, and maximize departmental profitability.Participate in the preparation of the department’s annual operating budget and financial plans aligned with overall hotel strategy.Ensure all team members are properly trained on service and quality standards, and are equipped with the necessary tools to perform their roles effectively.Coordinate with Human Resources for workforce planning and talent management.Collaborate with the Director of Finance to prepare and manage the department’s budget.Perform other reasonable duties assigned by the Management
Required SkillsDemonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.Problem solving, reasoning, motivating, organizational and training abilities.Think “out of the box” profile.Good Communication and writing skills
Qualifications –Bachelor’s degree in Hotel Management, culinary arts, or related eld.
Experience 5 years related experience, including management experience, or an equivalent combination of education and experience For enquiries, please contact us at [email protected]