Oversee and monitor all staff and operations of the Restaurant,Bar, Kitchen, Chefs, Cooks, Mixologist and Waiter/Waitress units.
Conduct regular training sessions with the assigned units in line with the departmental SOPs.
Prepare and issue duty schedules for the respective units.
Provide inspired leadership for the organization.
Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards.
Preserve excellent levels of internal and external customer service.
Design exceptional menus, purchase goods and continuously make necessary improvements.
Identify customers’ needs and respond proactively to all their concerns.
Lead F&B team by attracting, recruiting, training, and appraising talented personnel.
Establish targets, KPI’s, schedules, policies, and procedures.
Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork.
Comply with all health and safety regulations.
Report on management regarding sales results and productivity.
Maintain a positive, empathetic, and professional attitude toward staff and customers at all times.
Carrying out all other tasks in the ordinary course of business which the management reasonably consider necessary or proper in the interest of the Company in your capacity as Food & Beverage Manager.
REQUIREMENT & SKILLS
Proven food and beverage management experience.
Must have a minimum of 5 years’ experience in the hospitality industry.
Working knowledge of various computer software programs (MS Office, restaurant management software, POS).
Ability to spot and resolve problems efficiently.
Guest-oriented and service-minded.
Culinary school diploma or degree in food service management or related field.