Found Description
Key Responsibilities
Plan, organize, coordinate, and control the daily operations of all Food & Beverage outlets, ensuring consistent service quality and adherence to hotel and brand standards.
Drive departmental profitability by monitoring revenues, controlling costs, managing budgets, and reviewing performance against daily, Month-to-Date (MTD), and Year-to-Date (YTD) targets.
Coordinate menu planning, menu engineering, and costing in collaboration with the Executive Chef to enhance guest experience and maximize profit margins.
Manage manpower planning, prepare duty rosters, and control labor costs while ensuring adequate staffing levels and operational efficiency.
Oversee inventory management, storage, and control systems for food, beverage, and operating equipment to prevent losses and ensure availability.
Ensure the highest standards of hygiene, sanitation, safety, an...