Key Responsibilities:

• Staff Management:Hiring, training, and supervising food and beverage staff, including servers, bartenders, and kitchen staff.
• Menu Development:Collaborating with chefs to create and update menus, considering customer preferences, seasonal availability, and cost.
• Quality Control:Ensuring food and beverage quality, presentation, and service meet established standards.
• Inventory Management:Monitoring inventory levels, ordering supplies, and controlling costs to minimize waste and maximize profitability.
• Customer Service:Handling customer complaints, addressing feedback, and ensuring a positive dining experience.
• Compliance:Ensuring adherence to health and safety regulations, food handling procedures, and alcohol service laws.
• Financial Management:Managing budgets, analyzing financial reports, and contributing to revenue generation and cost control.
• Event Planning:Coordinating with event planners for special functions and ensuring smooth execution.
• Marketing and Promotion:Implementing strategies to boost sales, attract customers, and enhance the restaurant's reputation.

Required Skills and Qualifications:

• Leadership and Management:Strong ability to lead, motivate, and manage a team effectively.
• Communication and Interpersonal Skills:Excellent communication and interpersonal skills for interacting with staff and customers.
• Problem-Solving and Decision-Making:Ability to address challenges, make sound decisions, and resolve conflicts.
• Organizational and Time Management:Strong organizational skills and the ability to manage multiple tasks and priorities.
• Knowledge of Food and Beverage Operations:Understanding of food preparation, service techniques, and beverage management.
• Financial Acumen:Ability to manage budgets, analyze financial reports, and contribute to profitability.
• Compliance Knowledge:Understanding of health and safety regulations, food handling procedures, and alcohol service laws.
• Customer Service Skills:Ability to provide excellent customer service and handle customer complaints effectively.
• Managing and meeting the financial budgets assigned for the sector.
• Keeping up with the latest trends and culinary experiments of the day.
• Maintaining the said subdivision according to the safety guidelines set by the higher authorities of the F&B Industry.
• Designing attractive menus and including the popular dishes favoured by the people.
• Creating records and plans based on the assessed data and reviews of the customers.
• Hiring and recruiting personnel workers who are experienced in the same field.
• Retaining good associations with merchants, vendors, and grocery producers who help in stocking supplies for the restaurant or organization.
• Managing the payroll of the staff working and helping the customers with their queries.
• Conducting inventory and other parts included.