Lead and oversee all Food & Beverage operations, including restaurants, bars, banquets & room service.
Develop and implement strategies to maximize revenue, profitability, and guest satisfaction.
Ensure exceptional service quality and consistent dining experiences across all outlets.
Monitor financial performance, prepare departmental budgets, forecasts, and control operating costs.
Work closely with the Executive Chef and department leaders to develop innovative menus, promotions, and guest experiences.
Ensure compliance with food safety, hygiene, health, and sanitation regulations.
Analyze business performance and identify opportunities to improve productivity and operational efficiency.
Build and maintain strong relationships with guests, suppliers, and business partners.
Recruit, train, coach, and develop the Food & Beverage team, fostering a culture of excellence, collaboration, and continuous improvement.
Ensure all Food & Beverage operations comply with company policies and local regulatory requirements.
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