Job Description

• Oversee daily food and beverage operations to ensure seamless service and guest satisfaction.
• Lead, train, and motivate front-of-house and back-of-house teams to achieve operational excellence.
• Monitor inventory levels, order supplies, and manage vendor relationships to maintain quality and cost efficiency.
• Implement and uphold health, safety, and sanitation standards in compliance with local regulations.
• Develop and execute strategies to enhance customer experience and drive repeat business.
• Analyze financial reports, control costs, and optimize resource allocation to meet budgetary goals.
• Coordinate with kitchen and service staff to ensure timely and accurate order delivery.
• Resolve guest complaints and issues promptly, maintaining a positive and professional demeanor.
• Assist in recruiting, onboarding, and scheduling staff to ensure adequate coverage and performance.
• Collaborate with management to plan and execute special events, promotions, and menu updates.

Job Requirements

• Minimum of 10 years of experience in F&B or 5 years of the 10 are in hospitality operations management.
• Proven ability to lead and supervise teams in a fast-paced environment.
• Strong understanding of food safety, hygiene, and health regulations.
• Excellent communication and interpersonal skills.
• Demonstrated problem-solving and conflict resolution abilities.
• Experience with inventory management and cost control.
• Ability to work onsite and adapt to flexible schedules, including weekends and holidays.
• Proficiency in using POS systems and basic office software.
• Attention to detail and commitment to delivering high-quality service.
• Strong organizational and multitasking skills.

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