Job Description

Core Responsibilities

Operational Oversight

: Manage the daily operations of restaurants, bars, catering, and room service, ensuring efficiency and quality service.

Staff Management

: Hire, train, schedule, and supervise food and beverage staff, fostering a positive work environment.

Inventory & Procurement

: Monitor stock levels, forecast demand, and order food, beverages, and other supplies from vendors, ensuring quality and cost-effectiveness.

Menu Planning

: Collaborate with chefs on menu design, ensuring it is appealing, meets customer satisfaction, and aligns with profitability goals.

Customer Service

: Handle customer complaints, address dietary needs, and ensure a high level of guest satisfaction.

Financial Management:

Develop and manage budgets, analyze financial reports, and implement strategies to boost sales and profitability.

Compliance & Safety

: Ensure strict adherence to all health, safety, and food hygiene regulations.

Marketing & Events

: Assist with marketing initiatives and coordinate with event planners for special functions to attract customers.

Key Skills & Qualifications

Leadership:

Strong leadership and organizational skills are essential for managing staff and operations.

Financial Acumen

: Ability to create and manage budgets, and analyze financial reports to achieve financial goals.

Customer Service Skills

: A customer-oriented mindset to ensure high levels of guest satisfaction.

Food Industry Knowledge

: A deep understanding of the food industry, including trends and best practices.

Communication

: Excellent communication skills to effectively interact with staff, vendors, and customers.

Experience & Education

: Typically requires a degree in hospitality management or a related field, coupled with significant experience in food service operations.