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.