Responsibilities:

• Review current F&B workflows, staffing structure, menu composition, pricing, and stock control systems.   
• Identify immediate gaps and prepare a one-month improvement roadmap with measurable KPIs.
• Train on guest etiquette, up-selling, order accuracy, table settings, and service sequence.   
• Reinforce wine knowledge, including varietals, glassware, serving temperatures, and pairings.   
• Strengthen coordination and communication between kitchen and service staff. 
• Improve hygiene, mise-en-place, timing, and plating presentation.   
• Implement effective stock rotation, portion control, and waste reduction.   
• Reinforce collaboration with the service team for seamless guest delivery. 
• Build shift leadership skills, performance tracking, and SOP enforcement.   
• Coach on staff motivation, delegation, and accountability. 
• Review and update all F&B and kitchen Standard Operating Procedures (SOPs).   
• Develop structured procedures for service flow, hygiene, reporting, and stock management.   
• Train all staff on practical application of SOPs and monitor compliance in real time. 
• Redesign food and beverage menus for profitability, variety, and presentation.   
• Curate and introduce an updated wine list and pairing guide.   
• Conduct guided wine-tasting and food-pairing sessions to enhance product knowledge. 
• Develop a guest-survey framework and train staff to collect, analyze, and respond to feedback.   
• Set up weekly review sessions to assess survey outcomes and drive improvement actions.  
• Coach F&B leadership, including the Head Waiter, Head Chef, and Supervisors, on daily management routines.   
• Develop tools such as checklists, logs, and dashboards for performance monitoring.   
• Deliver a comprehensive final handover report summarizing progress, outcomes, and sustainability plans.

Requirements:

• Bachelor’s degree in Hospitality Management, Culinary Arts, Hotel & Restaurant Management, or related field.   
• Minimum of 3 years of progressive experience in Food & Beverage management, F&B Director, within an upscale hotel, resort, or fine dining establishment.   
• Proven expertise in restaurant and bar operations, menu development, wine program management, and F&B financial controls.   
• Demonstrated success in staff training, team development, and standard operating procedure implementation.   
• Strong knowledge of food safety standards, kitchen hygiene protocols, and service quality management systems.   
• Exceptional communication, leadership, and interpersonal skills, with the ability to influence and inspire diverse teams.   
• Strong analytical and organizational abilities, capable of conducting operational audits and implementing measurable performance improvements.   
• Certification in Wine & Beverage Service, Culinary Arts, or Hospitality Consultancy will be an added advantage.   
• Proficiency in Microsoft Office Suite, hospitality management systems (e.g., POS, inventory, and reservation software), and data reporting tools.