Job Description

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.