Responsibilities

• Oversee daily operations of the Food and Beverage Department to ensure efficient, high-quality service.
• Supervise food and beverage production and service in line with company quality standards.
• Ensure exceptional customer service and promptly resolve guest feedback or complaints.
• Maintain strict standards of food safety, hygiene, and kitchen sanitation.
• Manage department budgets, inventory, and cost- control measures to maximize profitability and reduce waste
• Recruit, train, schedule, and evaluate the performance of the service staff.
• Collaborate with the Executive Chef on menu planning, promotions, and special events.
• Prepare periodic operational reports and recommend performance improvements to management.

Requirements

• Degree or Diploma in Hospitality Management, Food and Beverage Management, or a related field.
• 3 to 5 years of experience in food and beverage management or a senior supervisory role.
• Strong knowledge of food hygiene regulations, hazard controls, and kitchen safety.
• Practical understanding of inventory tracking, budgeting, and cost control.
• Excellent leadership, team coordination, and staff scheduling abilities.
• Outstanding communication, conflict-resolution, and customer service skills.
• Flexibility to work shifts, evenings, weekends, and public holidays.