• Team Management: Recruit, train, and lead a team of culinary and service professionals, fostering a culture of collaboration, creativity, and growth.
• Financial Performance: Develop and manage budgets, control costs, and implement strategies to optimize revenue and profitability across all food and beverage outlets.
• Culinary Leadership: Provide visionary culinary direction and innovation, crafting menus that reflect our commitment to excellence and resonate with diverse guest preferences.
• Sustainability: Integrate sustainable practices and ethical sourcing into food and beverage operations, contributing to the company‘s commitment to responsible business practices.
• Vendor and Supplier Relations: Establish strong relationships with suppliers and vendors to ensure timely delivery of high- quality ingredients and products.
• Regulatory Compliance: Ensure compliance with health, safety, and sanitation standards, as well as all relevant food and beverage regulations.
• Innovation and Trends: Stay abreast of industry trends, emerging culinary techniques, and guest preferences to introduce new concepts and experiences.
• Event Planning: Coordinate and execute special events, private dining experiences, and catering services, tailored to exceed guest expectations.
• Guest Experience: Continuously enhance the guest experience by maintaining high standards of service, food quality, presentation, and ambiance.
• Menu Development: Collaborate with the culinary team to create seasonal menus that incorporate fresh, locally sourced ingredients to realize the Farm to Table concept as well as the resort‘s sustainability practices
• Operational Excellence: Oversee the day- to- day operations of all food and beverage outlets, ensuring seamless coordination and exceptional service delivery.
• Collaboration: Work closely with the marketing and sales teams to develop strategies for promoting and maximizing revenue from food and beverage offerings.
