Job description
Reporting to the General Manager, you will be responsible for managing the daily operations of all F&B services, ensuring adherence to budgetary guidelines. Your main objective will be to drive sales and revenue by delivering outstanding customer satisfaction and fostering strong employee engagement.
Responsibilities:
- Create and implement innovative concepts that elevate the overall guest experience.
- Partner with the executive team to develop and execute effective operational strategies.
- Oversee daily F&B operations, ensuring they align with budgetary guidelines while upholding the highest standards of quality and service.
- Design and refresh menus, manage procurement, and continually seek ways to improve operational processes.
- Lead, train, and inspire F&B staff, fostering a culture of continuous learning and collaboration across departments.
- Ensure adherence to all food, health, and safety regulations.
- Manage all food outlets, ensuring each is run efficiently by the respective teams.
- Promote flexible work practices, emphasizing multi-skilling and cross-functional support to optimize resource utilization.
- Monitor daily revenue performance, implement upselling strategies, and propose innovative promotions to drive profitability.
- Develop and execute marketing initiatives, events, and promotions to attract and retain guests, maximizing revenue and profits.
- Lead and mentor a team of culinary and service professionals, cultivating a culture of creativity and excellence.
- Carry out other tasks as delegated by the immediate supervisor.
Requirements:
- A Degree or Advanced Diploma in F&B Services Management, Hospitality Management, or a related field.
- A minimum of 5 years of relevant experience in the hospitality industry.
- In-depth knowledge of creating engaging concepts and operational strategies for hospitality environments.
- A creative mindset with a strong passion for culinary trends and innovation.
- Exceptional communication, organizational, and leadership skills.
- Proven ability to develop teams and maintain high levels of guest satisfaction.
- Familiarity with various software programs, including MS Office and POS systems.
- A certificate in Food Safety Management Systems (FSMS) is a plus.
- Results-oriented with a strong service focus.