Operational Management
Monitor service standards and implement improvements to maintain high levels of guest satisfaction.
Ensure smooth coordination between kitchen, service, and other departments to deliver consistent guest experiences.
Oversee daily operations of all F&B outlets, including restaurant, bar, banquet, room service, and special events.
Financial Performance
Develop, monitor, and control budgets, forecasts, and financial reports for the F&B department.
Ensure effective inventory management, minimize wastage, and maintain proper stock levels.
Maximize revenue opportunities through menu engineering, upselling, and cost control.
Guest Experience & Quality Control
Regularly review menus, promotions, and dining concepts to meet market trends and guest preferences.
Maintain high standards of food and beverage quality, presentation, and service.
Handle guest feedback and complaints professionally, ensuring quick resolution.
Team Leadership & Training
Foster a positive working environment, motivating staff to achieve operational and financial goals.
Conduct regular performance evaluations and provide coaching for improvement.
Recruit, train, and develop F&B team members to deliver exceptional service.
Compliance & Safety
Ensure compliance with health, safety, sanitation, and hygiene regulations.
Implement and monitor SOPs for F&B operations to ensure consistency and efficiency.
Maintain licensing requirements and adhere to hotel/brand policies.
Sales & Marketing Collaboration
Work closely with Sales & Marketing to create attractive promotions, packages, and events.
Build relationships with suppliers, partners, and local communities to enhance the hotel’s reputation.
Represent the F&B department in promotional activities and networking events.
Strategic Planning & Development
Stay updated on industry trends, competitors, and market demands.
Contribute to long- term F&B strategies aligned with the hotel’s vision.
Identify new opportunities to enhance the dining experience and increase profitability.
