Responsibilities:

Manage the day-to-day operations of all food and beverage outlets.
Supervise restaurant, lounge, bar, kitchen, and banquet operations.
Recruit, train, coach, and evaluate F&B staff.
Develop strategies to increase sales and profitability.
Monitor food and beverage quality to ensure excellent guest satisfaction.
Prepare staff schedules and manage workforce productivity.
Control inventory, purchasing, and stock levels.
Minimize wastage and control operational costs.
Ensure compliance with food safety, hygiene, and health regulations.
Resolve customer complaints professionally and promptly.
Prepare operational reports and performance analyses.
Work closely with the Executive Chef and management team to improve service delivery.
Ensure compliance with company policies and standard operating procedures.

Requirements:

Bachelor's Degree, HND, or equivalent qualification in Hospitality Management, Business Administration, or a related field.
Minimum of 5 years' experience in a Food & Beverage management role within a reputable hotel, restaurant, or hospitality organization.
Proven leadership and team management experience.
Strong knowledge of restaurant and bar operations.
Excellent financial, inventory, and cost control skills.
Outstanding customer service and communication skills.
Ability to work under pressure and meet business targets.
Proficiency in Microsoft Office and POS systems is an advantage.
Food & Beverage Operations Management.
Hospitality Management.
Restaurant Management.
Staff Leadership & Coaching.
Customer Experience Management.
Budgeting & Cost Control.
Inventory Management.
Revenue Growth Strategies.