JOB DESCRIPTION / ROLE
Key responsibilities:
1. Operational management
Oversee daily operations of all food and beverage outlets including restaurants, bars, banqueting, and room service.
Ensure compliance with health, safety, and hygiene standards across all F&B areas.
Conduct regular inspections of all outlets to ensure quality, consistency, and adherence to brand standards.
Manage relationships with suppliers and vendors to ensure quality and cost efficiency.
2. Guest experience
Monitor guest feedback and implement strategies to enhance the dining and beverage experience.
Develop and maintain innovative F&B offerings that align with market trends and guest preferences.
Collaborate with the culinary team to create and update menus considering seasonality and profitability.
3. Financial management
Prepare and manage budgets for the F&B department including revenue forecasts and cost controls.
Monitor food and beverage cost percentages and implement measures to optimize profitability.
Analyze financial performance and present regular reports to senior management.
4. Team leadership and development
Recruit, train, and mentor the F&B team, fostering a culture of excellence and collaboration.
Conduct regular performance evaluations and provide constructive feedback to team members.
Develop and implement training programs to enhance service standards and product knowledge.
5. Marketing and promotions
Collaborate with the sales and marketing teams to develop promotional strategies and events.
Monitor market trends and competitor offerings to position the hotel's F&B outlets competitively.
Ensure that the hotel's F&B outlets maintain a strong presence on digital and social platforms.
6. Event and banqueting management
Work closely with clients and the events team to ensure a seamless and memorable experience.
Manage staffing and operational logistics for all events.
Qualifications:
Education and experience
Bachelor's degree in hospitality management, culinary arts, or a related field.
Minimum 5-7 years of experience in food and beverage management in a hotel environment with at least 3 years in a leadership role.
Skills and competencies
Strong leadership, organizational, and interpersonal skills.
Exceptional guest service and communication abilities.
In-depth knowledge of F&B operations including menu planning, wine pairings, and event management.
Financial acumen with experience in budgeting, forecasting, and cost control.
Familiarity with health and safety regulations and best practices in F&B operations.
Technical skills
Proficiency in property management systems (e.g., Opera, MICROS, or similar).
Proficiency in Microsoft Office Suite (Word, Excel, PowerPoint).
Understanding of digital marketing tools for F&B promotion.
Additional information:
Key performance indicators (KPIs):
Guest satisfaction scores for F&B outlets.
Revenue growth and cost control achievements.
Team retention and training completion rates.
Successful execution of events and promotions.
Working conditions:
Flexibility to work evenings, weekends, and holidays as required.
Ability to work under pressure in a fast-paced luxury environment.
Physical requirements include standing for extended periods and lifting light to moderate loads.
Remote work:
No
Employment type:
Full-time
