Job Description

Key Responsibilities

Plan, organize, and manage all food and beverage operations in line with hotel standards and budgets. Ensure consistent delivery of high-quality food, beverage, and service experiences. Lead, train, motivate, and supervise F&B team members to achieve operational excellence. Monitor daily operations of restaurants, banquets, bars, and room service. Develop menus in coordination with the Executive Chef, ensuring cost control and quality standards. Control food and beverage costs, inventory, wastage, and procurement processes. Ensure compliance with hygiene, food safety, licensing, and health regulations. Handle guest feedback, complaints, and special requests promptly and professionally. Prepare reports related to revenue, cost analysis, staffing, and performance metrics. Coordinate with sales and events teams for banquets, conferences, and special functions. Implement innovative ideas to enhance guest experience and increase revenue.

Requirements & Qualifications

Degree or diploma in Hotel Management or Hospitality Management. Minimum

5-8 years of experience

in food and beverage operations,. Strong leadership, team-management, and communication skills. In-depth knowledge of F&B service standards, cost control, and inventory management. Excellent problem-solving and guest-handling abilities. Ability to work flexible hours, including weekends and holidays. Proficiency in POS systems and MS Office.
Job Types: Full-time, Permanent

Pay: ?25,000.00 - ?35,000.00 per month

Work Location: In person