Manager - F&B Operations (1-2 yrs)

Responsibilities:

Oversee all aspects of the F&B operation, including but not limited to:

- Menu planning and development

- Food cost control and inventory management

- Staff scheduling, training, and development

- Ensuring exceptional guest service and satisfaction

- Maintaining high standards of food quality, hygiene, and safety

- Developing and implementing marketing and promotional strategies

- Budgeting and forecasting revenue and expenses

- Collaborating with chefs and kitchen staff to ensure smooth operations

- Maintaining positive relationships with vendors and suppliers

Qualifications:

- Minimum of 1+ years of experience in a managerial role within the F&B industry

- Proven track record of success in achieving revenue targets and exceeding guest expectations

- Strong leadership and communication skills, with the ability to motivate and inspire a team

- In-depth knowledge of food safety regulations and best practices

- Excellent operational skills with a focus on efficiency and cost control

- Experience in menu planning, costing, and inventory management

- Ability to work effectively under pressure and manage multiple priorities

Preferred Skills:

- Strong understanding of current F&B trends and innovations

- Experience with point-of-sale (POS) systems

- Budget and financial management skills