Oversee and manage all Food & Beverage operations, ensuring smooth and efficient daily operations.
Lead and motivate the F&B team while maintaining high service and guest satisfaction standards.
Monitor service quality, hygiene, food safety, and compliance with hotel standards and procedures.
Manage staffing, scheduling, training, and performance of F&B colleagues.
Monitor departmental budget, revenue, costs, inventory, and overall profitability.
Coordinate closely with Culinary, Banquets, Stewarding, and other hotel departments.
Support the planning and execution of events, banquets, and special F&B operations.
Identify opportunities to improve operational efficiency, guest experience, and cost control.
Ensure compliance with legal regulations, health & safety requirements, and hotel policies.
Prepare operational reports and support management with departmental planning and strategy.
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