Job Description

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.