Food and Beverage Management

Key Responsibilities

 Operational Leadership: Manage daily operations across all F&B outlets, including fine dining restaurants, casual cafes, bars, and banquet facilities.

 Guest Relations: Ensure personalized, high-touch service by actively interacting with guests, addressing feedback promptly, and anticipating guest preferences.

 Staff Management & Training: Recruit, train, schedule, and mentor F&B staff, fostering a culture of excellence, teamwork, and professionalism.

 Financial & Inventory Management: Monitor food and beverage costs, manage supplier relationships, conduct regular inventory audits, and work closely with the finance team to meet revenue and margin targets.

 Quality & Compliance: Maintain strict adherence to health, safety, sanitation, and alcohol service regulations across all outlets.

 Event Execution: Coordinate closely with the events and culinary teams to ensure flawless execution of weddings, corporate retreats, and private dining events.

 Menu & Concept Development: Collaborate with the Executive Chef to design seasonal menus, wine lists, and beverage programs that align with resort standards and guest demographics.