DUTIES AND RESPONSIBILITIES

 Operational Management:

• Oversee the daily operations of the food and beverage department, ensuring smooth and efficient service delivery across all areas (restaurant, bar, catering, and room service).
• Ensure all operational processes comply with company policies and industry standards, including safety, hygiene, and quality control.
• Manager and monitor the restaurant and bar environments to ensure they meet the highest standards of cleanliness, ambience, and guest satisfaction.
• Develop and implement strategies to improve efficiency, streamline operations, and enhance guest experiences.

Staff Leadership & Development:

• Lead, train, and manage the F&B team, including chefs, servers, bartenders, and other front-line staff, ensuring they are highly motivated and well-equipped to perform their duties.
• Conduct regular performance appraisals, provide feedback, and identify areas for professional development.
• Organize training programs to ensure staff are updated on operational procedures, new menu items, and health and safety regulations.
• Foster a positive, collaborative, and team-oriented work environment that encourages open communication and accountability.

Financial Management & Budgeting:

• Develop and manage the F&B department’s budget, ensuring the department operates within financial targets while maximizing revenue.
• Control and monitor inventory, ensuring stock levels are maintained while minimizing wastage and reducing food and beverage costs.
• Oversee pricing strategies for menus, drinks, and catering packages, ensuring they are competitive and aligned with market trends.
• Prepare financial reports, track key performance indicators (KPIs), and analyze data to identify opportunities for cost-saving, profit maximization, and operational improvement.

Menu Planning & Product Development:

• Collaborate with chefs and the kitchen team to develop innovative, seasonal menus that reflect customer preferences, dietary trends, and local influences.
• Introduce and maintain a diverse range of high-quality food and beverage offerings, including signature dishes and specialty drinks, ensuring the menu remains fresh and exciting.
• Regularly review and assess the menu based on customer feedback and profitability, making adjustments as needed.
• Manage special events and promotional offerings, including themed nights, special meals, and seasonal promotions, to drive sales and engage guests.

Guest Service & Relationship Management:

• Ensure guests receive exceptional food and beverage experiences by maintaining the highest levels of service quality and attention to detail.
• Handle customer complaints and concerns swiftly, professionally, and in a manner that ensures customer satisfaction and loyalty.
• Build strong relationships with regular clients and large event groups, ensuring repeat business and positive reviews.
• Conduct customer feedback surveys and actively listen to customer comments to improve service delivery and overall satisfaction.

 Health & Safety Compliance:

• Ensure full compliance with local health and safety regulations, including food safety and hygiene standards, ensuring the F&B operations meet legal requirements and maintain a clean and safe environment for both staff and guests.
• Conduct regular health and safety inspections of food storage, preparation, and service areas.
• Monitor and enforce proper food handling and sanitation practices, ensuring adherence to food safety protocols, including the safe use of equipment and the prevention of foodborne illnesses.

Marketing & Promotion:

• Collaborate with the marketing department to design and execute promotional campaigns and events to attract new guests and retain loyal customers.
• Use social media and other marketing tools to promote the F&B offerings and create brand awareness.
• Assist in the development of online menus and seasonal campaigns that highlight special offerings and improve sales.

Vendor & Supplier Management:

• Develop and maintain strong relationships with food and beverage suppliers, ensuring consistent quality, timely deliveries, and competitive pricing.
• Negotiate contracts and pricing with suppliers to ensure the best value for the hotel while maintaining quality standards.
• Regularly review supplier performance and adjust purchasing strategies as needed.

KEY REQUIREMENT SKILLS AND QUALIFICATION

• Degree or Diploma in Hospitality Management or a related field
• Minimum of 5 years of experience in a managerial position in a reputable hotel or restaurant.
• Proven leadership and management skills, with the ability to motivate and develop staff.
• Excellent communication and organizational skills.
• Strong problem-solving abilities and the ability to handle operational challenges.
• Gentlemen are encouraged to apply.