Key Responsibilities: Lead, recruit, train, and mentor the F&B team; nurture a motivated and ownership-driven culture aligned with the brand. Create and implement strategic plans to drive outlet performance, align with revenue targets, and enhance market positioning. Manage all F&B operations within budget and to the highest standards, including rostering, customer service, catering for groups. Design and continuously improve menus together with the Executive Chef, using fresh local ingredients, evaluate changing demands, and align with market trends. Source and procure ingredients within budget, maintain supplier relationships, and oversee purchase orders and payments. Ensure compliance with health, safety, and labor regulations; conduct inspections, manage risks, and oversee facilities, equipment, and utilities. Oversee financial reporting, budgeting, costing, invoicing, salaries, and monitor revenue/expenditure against targets. Work with the marketing team to create dining offers, grow market share, and develop annual operating plans aligned with company strategy. Drive strategic initiatives to enhance guest experience and sustain business growth. Key Requirements: Bachelor’s Degree in F&B management, hotel management or in a related field. Extensive F&B Management experience. Proven experience in managing a large F&B team. Ability to spot and resolve problems efficiently. Very strong communication and leadership skills. Up to date with food and beverage trends and best practices. Ability to manage personnel and meet financial targets. Guest oriented and service minded. Working knowledge of various computer software programs (MS Office, restaurant management software, Point of Sale ‘POS’). Experience working in a trendy and stylish establishment. Have the creativity to craft refined and innovative concepts, tailored to elevate each outlet’s distinct identity.
