Key Responsibilities

Oversee daily Food and Beverage operations by managing the restaurant, bar, room service, conferences and events to ensure smooth workflow and consistent service quality.

Planning and designing innovative menus in collaboration with Chefs to design menus reflecting culinary trends and guest preferences while optimizing cost and quality.

Respond promptly to guest feedback, address complaints with professionalism, and consistently strive for excellence in service.

Collaborate with marketing to promote food and beverage offerings and special events.

Ensure compliance with health and safety regulations, practices in accordance to the industry standards.

Collaborate with the Banqueting Coordination team to optimize space utilization and maximize revenue for conferences and events.

Create and execute dynamic table allocation strategies that align with business objectives, prioritize VIP needs, and cater to guest preferences.

Manage the department’s inventory and supplies by monitoring stock levels, negotiating contracts and implementing cost-control measures to minimize waste.

Develop budgets, forecast revenues, track food and labour costs, and report on performance to meet financial goals.

Ensure the department’s profitability by increasing the top line and controlling operational costs.

Develops and implements effective programs to enhance service standards, improve profitability, and ensure cost control.

Recruit, train, coach, supervise, evaluate and motivate the Food and Beverage team and support staff to maintain high performance standards.

Foster a culture of growth, development and performance within the department and maintain a positive working relationship with all key stakeholders of the hotel.

Ensure that staff are well-informed and communicated to on hotel operations and activities.

Qualifications and Key Competencies

Bachelor’s degree in Hospitality Management, Food and Service Management, Culinary Arts, or a related field.

Minimum of 10 years of experience in Food and Beverage operations, with at least 5 years in a managerial role.

Demonstrated strong leadership and interpersonal skills, with the ability to inspire and motivate a diverse team of hospitality professionals.

Strategic thinker with business-minded approach and strong analytical skills.

Great leadership skills with a hands-on approach and effective problem-solving skills.

Excellent communication and customer service skills, with a focus on building positive relationships with all stakeholders.

Proficient system use: Micros Symphony and Materials Control