Duties and responsibilities include but are not limited to the following:
Implement and maintain the highest standard operating procedures for all food services.
Recruit, train, mentor, and manage a high-performing team, fostering a culture of excellence, teamwork, and guest satisfaction.
Sets and clearly communicates the strategic direction for the Food & Beverage department in coordination with Hotel Manager and Executive Chef.
Work closely with Food & Beverage management team to achieve required targets in relation to payroll and GP percentages.
Work under pressure and be able to maintain all administrative elements required of the role such as scheduling, gross margins, labour margins, performance management and recruitment.
Oversee the hotel's conference and events operations
Provide the highest and most efficient level of service expected by the guest.
Ensure each outlet is staffed sufficiently.
Oversee all restaurant functions and your team throughout the service.
Brief team and ensuring outlets are set to the required standard.
Set performance goals, conduct regular evaluations, and provide guidance for professional development.
Resolve staff and customer concerns quickly and efficiently.
Develop and manage the F&B budget in line with forecasts.