Key Responsibilities

1. Plan, organize, coordinate, and control the daily operations of all Food & Beverage outlets, ensuring consistent service quality and adherence to hotel and brand standards.

   
   

2. Drive departmental profitability by monitoring revenues, controlling costs, managing budgets, and reviewing performance against daily, Month-to-Date (MTD), and Year-to-Date (YTD) targets.

   
   

3. Coordinate menu planning, menu engineering, and costing in collaboration with the Executive Chef to enhance guest experience and maximize profit margins.

   
   

4. Manage manpower planning, prepare duty rosters, and control labor costs while ensuring adequate staffing levels and operational efficiency.

   
   

5. Oversee inventory management, storage, and control systems for food, beverage, and operating equipment to prevent losses and ensure availability.

   
   

6. Ensure the highest standards of hygiene, sanitation, safety, and cleanliness are maintained across all outlets, kitchens, and back-of-house areas.

   
   

7. Lead, train, coach, and evaluate Food & Beverage staff, ensuring continuous development, compliance with standards, and professional conduct.

   
   

8. Handle and coordinate with Destination Management Companies (DMCs), tour operators, and internal departments to ensure smooth execution of group business, banquets, and special events.

   
   

9. Conduct daily briefings and weekly meetings with supervisors to communicate objectives, review performance, and plan upcoming events and operational priorities.

   
   

10. Prepare and submit regular operational reports, forecasts, and performance analyses, and actively participate in Food & Beverage and management meetings.

    
    

Additional Information
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.