Recipe Development: Work with the Executive Chef to create innovative, high-quality recipes aligned with our brand identity and guest expectations.
Cost Control and Menu Engineering: Analyze food and beverage costs, set pricing, and ensure menus are profitable without compromising quality.
Operational Excellence: Develop and enforce SOPs (Standard Operating Procedures) for service, kitchen, and bar operations; oversee daily execution.
Team Leadership: Recruit, train, and develop all front- and back-of-house F&B staff, building a culture of excellence, accountability, and hospitality.
Guest Experience: Maintain high standards for service quality, food presentation, and guest satisfaction across all venues.
Financial Management: Drive budgets, forecasting, inventory management, and cost-saving initiatives without affecting service quality.
Compliance and Safety: Ensure all operations meet local health regulations, safety standards, and internal policies.