Oversee the daily operations of the assigned F&B outlets, monitoring service standards, food costs, wastage, productivity, and overall operational performance to ensure excellent customer service while achieving targeted profitability and operational efficiency.
Drive sales performance within the outlets by allocating operational responsibilities, monitoring team productivity, and identifying opportunities to maximize revenue and achieve business targets.
Coordinate with the production department on menu planning and execution, food quality, kitchen operations, and related requirements to ensure consistent delivery of high-quality food that meets established standards and customer expectations.
Provide recommendation for new menus for the outlets in coordination with the department leadership team, considering approved budgets, recommended selling prices, menu rotation, and new product introductions to enhance product offerings and support outlet profitability.
Investigate and resolve day-to-day customer complaints relating to food quality and service by identifying root causes and implementing timely corrective and preventive actions to enhance customer satisfaction and prevent recurrence of service or quality issues.
Conduct regular operational visits and inspections across assigned F&B outlets to monitor food and beverage quality, service delivery, presentation, and adherence to established standards to ensure consistent operational excellence across all locations.
Participate in preparing annual CAPEX and staffing budgets based on operational requirements and business forecasts, ensuring effective resource allocation aligned with financial objectives.
Manage staffing requirements and monitor employee performance and development, ensuring compliance with hygiene, safety, Quality Policy, and applicable ISO standards.
Coordinate with the relevant internal stakeholders for ordering or replacing materials, and other stocked items to ensure timely availability of operational requirements while supporting cost control and uninterrupted outlet operations.
Qualifications
Education Qualification:
Bachelor's degree in hospitality, hotel management or any relevant field (must have)
Work Experience
Minimum of 7 years of experience in the hospitality industry, with 3 years experience in a managerial role.
Experience and understanding of luxury hotel and stand-alone restaurant operations.
Knowledge of food safety regulations and hygiene protocols.
Demonstrated achievements in food quality and cost control.
Skills
Should have excellent communication skills and interpersonal skills.
Should be task oriented with excellent hotel and catering background and experience.
Should be highly motivated, a team leader with good organizing skills.
Strong planning and organizational skills with the ability to multi-task and manage time effectively.
Strong cross-functional collaboration and team-based approach, with the ability to manage conflict constructively.
High level of commitment to continuous improvement and adaptability to change.
