Key Responsibilities:

1.Operational Management

-Plan, organize, and direct all aspects of food and beverage service.

-Ensure smooth operations by coordinating with kitchen, front-of-house staff, and vendors.

-Maintain inventory control, stock levels, and reordering processes.

-Implement and enforce health and safety, food hygiene, and sanitation standards.

2.Financial Management

-Prepare and manage the F&B budget, including labor, food cost, and other operational expenses.

-Analyze and report on financial performance, including cost of goods, labor costs, and revenue.

-Develop pricing strategies, menus, and special promotions to maximize profitability.

3.Customer Service

-Set high standards for customer service and lead staff to deliver an exceptional dining experience.

-Address and resolve customer complaints promptly to maintain a positive reputation.

-Conduct customer satisfaction surveys to gather feedback and make improvements.

4.Staff Management

-Recruit, train, and supervise F&B staff to ensure excellent service.

-Set clear job expectations, schedules, and monitor performance.

-Conduct regular meetings with staff to communicate goals and updates.

5.Menu and Product Development

-Work closely with chefs to develop menu items that appeal to customers and align with current trends.

-Ensure consistency and quality of food and beverages served.

-Oversee portion control, waste reduction, and presentation standards.

6.Marketing and Sales Promotion

-Develop and implement promotional strategies to increase sales and attract new customers.

-Collaborate with the marketing team for events, social media campaigns, and seasonal promotions.

-Track trends in customer preferences and make adjustments as needed.

7.Compliance and Safety

-Ensure compliance with health, safety, and alcohol regulations.

-Conduct regular audits and inspections for hygiene, food safety, and licensing.

8.Qualifications:

Education: Bachelor Degree in Hospitality Management, Business, or a related field is preferred.

Experience: Proven experience in an F&B managerial role, ideally within a similar setting.

Skills: Strong leadership, communication, financial acumen, and customer service orientation.

Key Competencies:

Leadership: Ability to lead and inspire a team to provide excellent service.

Customer Focus: Commitment to understanding and fulfilling guest needs.

Financial Management: Proficiency in budgeting, cost control, and financial reporting.

Problem Solving: Quick thinking and resourcefulness to handle operational challenges.

Attention to Detail: Ensure high standards in every aspect of the F&B operation.