Operational Leadership — Manage daily restaurant, bar, and banquet operations; uphold brand standards and service excellence.
Team Management — Recruit, train, schedule, and supervise F&B staff; foster a positive, high-performance culture.
Guest Experience — Ensure warm, attentive service; resolve guest concerns quickly and professionally.
Financial Performance — Oversee budgeting, forecasting, labor management, and cost control to maximize profitability.
Menu & Beverage Oversight — Collaborate with culinary teams on menu updates, pricing, and product quality.
Safety & Compliance — Maintain compliance with health codes, alcohol regulations, and brand policies.
Vendor & Inventory Management — Manage purchasing, vendor relationships, and inventory systems to ensure accuracy and cost efficiency.
Minimum 2–3 years of hotel or restaurant F&B management experience
Strong leadership and communication skills
Proven ability to manage high-volume operations
Knowledge of food safety, alcohol service laws, and hospitality standards
Experience with POS systems and inventory platforms
Ability to work flexible schedules, including nights, weekends, and holidays
Guest-focused with a hospitality mindset
Strong problem-solving and decision-making abilities
High energy, hands-on leadership style
Excellent organizational and time-management skills
Ability to coach and motivate diverse teams