• Supervise daily F&B operations ensuring compliance with all policies, standards, and procedures.
• Manage day-to-day operations, guaranteeing quality standards meet customer expectations consistently.
• Ensure customer satisfaction by handling inquiries, complaints, and feedback promptly and professionally.
• Develop and implement high-quality food and service standards.
• Monitor and optimize employee productivity levels.
• Operate and oversee all departmental equipment, reporting any malfunctions promptly.
• Oversee the F&B operating budget, ensuring financial objectives are met and legal obligations are upheld.
• Product (menu) development in alignment with trends, brand identity, and margin targets.
• Conduct comprehensive market analysis encompassing stock control, costing, planning, and supplier negotiations.
• Supervise staffing levels, ensuring the perfect balance between guest service requirements, operational needs, and financial targets.
• Foster an environment of continuous learning: organize employee training, provide feedback, and offer individual coaching as necessary.
• Oversee and support an effective monthly self-inspection program.
• Engage in budgeting, financial modeling, and management reporting activities.