Job Description

Operations management

: Manage daily operations of restaurants, bars, catering, and room service.

Staff management

: Hire, train, schedule, and manage F&B staff, monitor performance, and handle guest complaints.

Inventory and procurement

: Plan menus, forecast food needs, order supplies, and manage inventory to control costs.

Financial management

: Develop and manage budgets, monitor revenues and expenses, and ensure profitability.

Quality and compliance

: Ensure all food and beverages meet high-quality standards and comply with health, safety, and sanitation regulations.

Customer service

: Oversee customer satisfaction, handle issues, and develop strategies to enhance the guest experience.

Menu and marketing

: Design appealing menus, assist with marketing events, and coordinate with event planners for special functions.
Required skills and qualifications

Strong leadership and communication abilities In-depth knowledge of food and beverage operations, trends, and industry regulations Excellent organizational and time-management skills Financial acumen, including budget management and inventory control A customer-oriented mindset and a commitment to service excellence Proficiency in relevant software, such as accounting or inventory systems
Job Types: Full-time, Permanent

Benefits:

Food provided Provident Fund
Work Location: In person