Job Purpose
Lead and oversee all Food & Beverage operations to maximize revenue, profitability, guest satisfaction, and team engagement while maintaining exceptional service standards and operational excellence.
Key Responsibilities
- Develop and execute the Food & Beverage strategy, budget, forecasts, and promotional plans to achieve financial and operational goals.
- Oversee the daily operations of all F&B outlets, including Restaurants, Bars, Banquets, Room Service, Stewarding, and Kitchen.
- Drive revenue growth through innovative dining concepts, events, menu development, and effective cost control.
- Ensure outstanding guest experiences by maintaining high-quality food, beverage, and service standards.
- Lead, coach, develop, and inspire the F&B leadership team, including recruitment, performance management, and talent development.
- Collaborate with the Executive Chef and department leaders on menu planning, pricing strategies, and operational improvements.
- Monitor business performance, prepare management reports, and recommend strategies to enhance profitability and guest satisfaction.
- Ensure compliance with hotel policies, health & safety regulations, and company standards while fostering an inclusive and positive workplace culture.