Key Responsibilities

• Lead, recruit, train, and mentor the F&B team; nurture a motivated and ownership-driven culture aligned with the brand.
• Create and implement strategic plans to drive outlet performance, align with revenue targets, and enhance market positioning
• Manage all F&B operations within budget and to the highest standards, including rostering, customer service, catering for groups
• Design and continuously improve menus together with the Executive Chef, using fresh local ingredients, evaluate changing demands, and align with market trends.
• Source and procure ingredients within budget, maintain supplier relationships, and oversee purchase orders and payments.
• Ensure compliance with health, safety, and labor regulations; conduct inspections, manage risks, and oversee facilities, equipment, and utilities.
• Oversee financial reporting, budgeting, costing, invoicing, salaries, and monitor revenue/expenditure against targets.
• Work with the marketing team to create dining offers, grow market share, and develop annual operating plans aligned with company strategy.
• Drive strategic initiatives to enhance guest experience and sustain business growth.

Key Requirements

• Bachelor’s Degree in F&B management, hotel management or in a related field
• Extensive F&B Management experience
• Proven experience in managing a large F&B team
• Ability to spot and resolve problems efficiently
• Very strong communication and leadership skills
• Up to date with food and beverage trends and best practices
• Ability to manage personnel and meet financial targets
• Guest oriented and service minded
• Working knowledge of various computer software programs MS Office, restaurant management software, Point of Sale ‘POS’
• Experience working in a trendy and stylish establishment.
• Have the creativity to craft refined and innovative concepts, tailored to elevate each outlet’s distinct identity