Key Responsibilities:
Operational Management

• Oversee the daily operations of all F&B outlets, including restaurant, bar, room service, and events.
• Maintain high standards of quality, service, cleanliness, and presentation.
• Coordinate with the kitchen and front-of-house teams for smooth service delivery.
• Ensure the lounge is clean, organized, and well-maintained.
• Oversee the ordering of food and beverages, managing inventory and stock levels.
• Maintain proper liquor inventories and controls.
• Implement and enforce company standards for service, cleanliness, and safety.

Team Leadership

• Develop schedules, assign tasks, and monitor team performance.
• Foster a culture of teamwork, hospitality, and accountability.
• Lead, motivate, and develop lounge staff, including servers, bartenders, and support staff.
• Provide training and development opportunities to enhance employee skills and performance.
• Manage staff schedules, ensuring adequate coverage and efficient operations.
• Monitor and evaluate employee performance, providing constructive feedback and addressing any issues.

Guest Experience

• Ensure guest satisfaction through prompt service, excellent food quality, and proactive issue resolution.
• Handle guest feedback and complaints with professionalism.
• Continuously review and improve the F&B offerings based on guest preferences and trends.
• Ensure all guests receive a warm and friendly welcome, and that their needs are met effectively.
• Handle guest inquiries and complaints in a professional and efficient manner.
• Identify opportunities to enhance the guest experience and implement solutions.

Financial Management

• Manage F&B budgets, control costs, and drive revenue through upselling and promotions.
• Monitor inventory, procurement, and stock levels to avoid wastage.
• Analyze sales data and create reports for management.

Qualifications:

• Bachelor’s degree or diploma in Hospitality Management or a related field.
• 3–5 years of proven experience in F&B management, preferably in a hotel or upscale dining environment.
• Strong leadership, organizational, and communication skills.
• Knowledge of food safety standards and hospitality software.