Oversee all food and beverage operations across multiple outlets, ensuring consistent delivery of exceptional service and culinary excellence
Develop and implement strategic F&B initiatives to enhance revenue generation and operational profitability
Manage budgets, control costs, and monitor financial performance across all F&B departments
Collaborate with the Executive Chef to create innovative menus that reflect local cuisine whilst maintaining international standards
Recruit, train, F&B staff, fostering a culture of excellence and professional development
Ensure compliance with health, safety, and hygiene regulations across all food preparation and service areas
Liaise with suppliers and vendors to secure quality ingredients and products at competitive rates
Monitor guest satisfaction through feedback mechanisms and implement improvements to enhance the dining experience
Coordinate with marketing and sales teams to develop promotional campaigns and special dining events
Conduct regular quality assurance inspections and tastings to maintain service standards
Manage inventory and stock control systems to minimise wastage and optimise resource utilisation
Lead team meetings and communicate operational objectives to ensure alignment across all F&B outlets
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