Description

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Responsibilities
• Hire, train, and supervise all food and beverage staff, including kitchen, dining, and bar personnel. Develop operational standards and implement policies and procedures to ensure smooth daily operations.
• Create and manage comprehensive budgets for food, beverage, and labor costs. Implement effective cost control systems and monitor inventory to minimize waste and maximize profitability.
• Oversee menu development and approve new menus to ensure they are high-quality, marketable, and align with customer preferences. Maintain high standards of food safety, sanitation, and service quality.
• Contribute to strategic planning and project conceptualization for all food and beverage outlets. Coordinate events, promotions, and seasonal campaigns to drive business.
• Monitor guest feedback, address complaints, and implement improvements to enhance the overall guest experience.
• Ensure all legal and regulatory requirements are met, such as food safety and alcohol service laws. Negotiate contracts with vendors and suppliers.

Qualifications
• A bachelor's degree in hospitality management or a related field is preferred but not required.
• A minimum of 3-5 years of experience in food and beverage management.