• Daily operations: Supervise all food and beverage activities to ensure smooth operations and high-quality service.
• Staff management: Hire, train, and manage F&B staff, setting service standards and fostering a positive team environment.
• Menu and inventory: Design menus, plan food and beverage orders, and manage inventory and supplies to meet customer needs and stay within budget.
• Financial management: Develop and manage departmental budgets, monitor costs, and analyze financial reports to meet profitability goals.
• Customer service: Ensure guest satisfaction, handle customer complaints, and build relationships with regular customers.
• Compliance: Enforce food safety regulations and other health and safety standards.

Essential skills and qualifications

• Leadership: Ability to lead, motivate, and manage a team effectively.
• Communication: Strong verbal and written communication skills for interacting with staff, vendors, and customers.
• Financial acumen: Proficiency in budgeting, cost management, and financial reporting.
• Organizational skills: Excellent ability to manage staff schedules, handle multiple tasks, and organize daily operations.
• Problem-solving: Ability to think critically and solve problems as they arise.
• Food and beverage knowledge: A deep understanding of food trends, kitchen operations, and vendor relationships is beneficial.