Responsibilities:

Oversee daily food and beverage operations, ensuring smooth service delivery.
Manage, train, and supervise F&B staff to maintain high performance standards.
Develop and implement strategies to improve guest experience and service quality.
Monitor food quality, presentation, hygiene, and safety standards.
Manage inventory, stock control, and reduce wastage.
Create and maintain effective F&B operational procedures.
Collaborate with kitchen and service teams to improve efficiency.
Handle customer feedback and resolve service issues professionally.
Monitor sales performance and support revenue growth initiatives.
Ensure compliance with hospitality standards and company policies.

Requirements:

Bachelor’s degree or relevant qualification in Hospitality Management, Business Administration, or related field.
Minimum of 3–5 years of experience in F&B management within the hospitality industry.
Strong leadership and team management skills.
Excellent knowledge of food service operations and guest relations.
Good communication and problem-solving abilities.
Ability to work in a fast-paced hospitality environment.

Benefits: