Food And Beverage Controller

The Food and Beverage (F&B) department plays a central role in the hospitality industry, ensuring seamless service delivery and guest satisfaction.

Role and Responsibility:

Operational Management:

• Oversee daily operations of restaurants, bars, banquet services, or room service.
• Ensure smooth and efficient food and beverage service during all shifts.
• Coordinate with kitchen staff to meet customer needs promptly.

Guest Service:

• Deliver exceptional customer service by addressing and resolving guest concerns.
• Train staff on upselling techniques to enhance guest experience and increase revenue.

Staff Supervision:

• Recruit, train, and supervise food and beverage staff.
• Schedule shifts and monitor performance to ensure service standards.

Cost Control:

• Monitor budgets, reduce wastage, and manage food and beverage costs.
• Conduct regular inventory checks to avoid shortages or overstocking.

Menu Planning and Execution:

• Collaborate with chefs and beverage managers to design menus that align with market trends and profitability goals.
• Update menus regularly based on seasonality and guest preferences.

Health and Safety Compliance:

• Ensure compliance with food hygiene and safety regulations.
• Conduct regular inspections of the kitchen and service areas.