Core Responsibilities

• Operations Oversight:Manages daily food and beverage activities in dining areas, bars, catering, and room service.
• Staff Management:Recruits, trains, schedules, and manages food and beverage staff, ensuring high performance and adherence to policies.
• Menu Management:Designs and updates attractive menus, collaborates with chefs, and ensures quality and presentation standards.
• Inventory & Purchasing:Forecasts needs, orders supplies, maintains vendor relationships, and manages inventory to prevent stockouts.
• Financial Management:Develops and manages budgets, monitors revenues and expenses, and works to achieve profitability targets.
• Customer Service:Focuses on customer satisfaction by resolving complaints, accommodating dietary needs, and maintaining high service standards.
• Health & Safety:Enforces food safety regulations, maintains hygiene standards, and ensures compliance with health codes.
• Strategic Planning:Develops and implements business plans, marketing strategies, and service standards to achieve revenue and profit goals.

Key Skills and Qualifications

• Leadership & Communication:Strong interpersonal and communication skills to lead staff and interact with customers.
• Organization & Planning:Excellent organizational skills for managing complex operations and forecasting needs.
• Financial Acumen:Ability to understand and manage budgets, control costs, and analyze financial reports.
• Problem-Solving:Critical thinking and problem-solving skills to handle unexpected issues effectively.
• Industry Knowledge:Deep knowledge of the food and beverage industry, including trends and customer preferences.
• Customer-Oriented Approach:A focus on guest satisfaction and the ability to create a positive dining experience.