Duties And Responsibilities
- Develop and implement food service strategies, policies, and procedures that align with company goals and customer expectations.
- Oversee daily operations of all food and beverage outlets, kitchens, and catering services.
- Monitor key performance indicators (sales, costs, inventory, and customer feedback) to ensure efficiency and profitability.
- Coordinate with purchasing and finance departments to manage budgets, cost control, and supplier relations.
- Supervise menu planning, costing, and innovation in collaboration with chefs and culinary teams.
- Ensure that food and beverage offerings reflect current trends, brand standards, and customer preferences.
- Maintain consistency and quality control across all food service operations.
- Lead, train, and motivate kitchen and service teams to deliver excellent customer service and operational efficiency.
- Conduct performance evaluations, provide coaching, and ensure compliance with labor standards and company policies.
- Foster a culture of teamwork, professionalism, and continuous improvement.
- Ensure strict compliance with food safety, sanitation, and occupational health standards.
- Oversee inspections, audits, and corrective actions to maintain regulatory compliance.
- Monitor cleanliness, hygiene, and safety in all food preparation and service areas.
- Prepare annual operating budgets and forecasts for food service operations.
- Analyze financial reports to identify areas for improvement and cost reduction.
- Implement strategies to increase revenue, optimize expenses, and achieve financial targets.
- Ensure that all food service operations provide superior guest experiences.
- Respond promptly to customer concerns and feedback to maintain satisfaction and loyalty.
- Collaborate with marketing teams to develop promotional campaigns and special events.
Qualifications, Skills And Experience
- Bachelor's degree in Hotel and Restaurant Management, Culinary Arts, Business Administration, or a related field.
- Minimum of 57 years of managerial experience in food and beverage operations, preferably in hotels, resorts, or large-scale institutions.
- Strong leadership, organizational, and financial management skills.
- In-depth knowledge of food safety regulations, menu planning, and cost control.
- Excellent communication, problem-solving, and interpersonal skills.
- Proficient in MS Office applications and restaurant management software (e.g., POS systems).
Core Competencies
Strategic thinking and decision-making
Leadership and team development
Financial and analytical acumen
Customer service excellence
Quality and safety orientation
Innovation and adaptability
