Key Responsibilities:

Operational & Leadership Responsibilities

• Oversee all daily restaurant operations, ensuring smooth service delivery and high standards of quality and hygiene.
• Lead, supervise, and motivate the entire F&B team to deliver exceptional guest service.
• Ensure compliance with hotel brand standards, health & safety regulations, and HACCP requirements.
• Conduct regular briefings, performance reviews, and team meetings.
• Maintain strong interdepartmental communication, especially with Kitchen, FO, Sales, and Finance teams.

Strategic & Revenue Responsibilities

• Develop and execute strategies to increase revenue, average check, and overall profitability.
• Monitor daily sales, forecast F&B revenue, and implement upselling initiatives.
• Analyze financial performance, cost control, and labor productivity; propose action plans for improvement.
• Work closely with the Executive Chef and Sales team on menu engineering, promotions, and guest experience enhancements.
• Implement innovative F&B concepts, seasonal offerings, and promotional campaigns to drive business growth.

Training & Development

• Train and guide the team on service standards, SOPs, upselling techniques, and guest handling.
• Identify skills gaps and ensure continuous on-the-job coaching.
• Create a culture of accountability, teamwork, and service excellence.

Guest Experience

• Ensure consistent delivery of guest satisfaction, addressing feedback promptly and professionally.
• Build strong guest relationships and encourage repeat business.
• Handle complaints effectively, ensuring service recovery and guest retention.

Administrative Responsibilities

• Prepare schedules, duty rosters, and manpower plans based on business needs.
• Oversee inventory, ordering, and cost control of F&B supplies.
• Maintain accurate documentation, HACCP logs, and departmental reports.