Supervise all Food and Beverage employees, facilities, sales, and costs to maximize departmental profit.

Monitor and optimize product and service quality, guest satisfaction, merchandising, marketing, operating costs, and hygiene standards.

Coordinate and supervise food preparation, presentation, and service to ensure highest quality.

Establish and maintain effective employee relations within the department.

Oversee menu, beverage, and wine list pricing and preparation considering local requirements, market trends, competition, costs, and promotions.

Coordinate with Finance Manager to determine par stock levels and approve all food and beverage purchases.

Conduct weekly Food and Beverage meetings on financial results, operations, policy changes, quality, sales, and productivity improvements.

Maintain and update standard recipe files including sales history, costs, and production times.

Implement daily, weekly, and monthly checklists for all F&B departments to ensure quality and efficiency.

Stay informed about industry trends, practices, and equipment through research and visits.

Interact with clients, suppliers, government officials, competitors, and local community members as needed.

Collaborate with Human Resources on staffing plans, recruitment, induction, and staff performance.

Assist in departmental budget preparation and management, coordinating with finance and senior management.

Participate in the restaurant’s strategic and marketing planning.