As the Food & Beverage Manager, you will be responsible for overseeing all aspects of the food and beverage operations, ensuring exceptional service delivery and guest satisfaction. You will lead and inspire a dedicated team, manage budgets, and uphold the highest standards of hygiene and safety. You will also drive creative and strategic initiatives to enhance the guest experience and maximize revenue.Key Duties & Responsibilities:Ensure adherence to all company policies, procedures, and SOPs.Attend and actively participate in Head of Department (HOD) and other required meetings.Facilitate effective communication through regular staff meetings.Conduct performance appraisals and reviews for F&B staff.Prepare, control, and submit departmental budgets.Plan, direct, and control the F&B department, including rostering and supervising staff.Identify training needs and implement training programs to ensure staff development.Collaborate closely with the F&B Controller to manage sales and beverage stock effectively.Maintain up-to-date knowledge of menu items, daily specials, and seasonal offerings.Ensure the dining areas are set according to company standards.Liaise with the kitchen on menu changes and communicate updates to the F&B team.Maintain courteous and professional guest relations and address guest complaints or requests promptly.Ensure accurate billing and presentation of bills to guests.Exhibit professional personal appearance and behavior to enhance guest experience.Complete daily void reports and manage accounting for all negative postings.Oversee and report on F&B cost percentage figures.Report maintenance issues to the Maintenance Department.Maintain the highest standards of hygiene within the property.Implement and drive the restaurant concept and food offering consistently.Design and execute brand-relevant food experiences and special events to drive revenue.Lead the front-of-house team, ensuring training, motivation, and high performance.Foster a high-performance, respectful, and collaborative team culture.Draft and collate relevant daily, weekly, and monthly reports.Perform any other ad hoc duties as required.Qualifications:Strong communication skills, both written and verbal.Strategic and creative restaurant operation abilities.Excellent attention to detail with strong initiative and interpersonal skills.Highly responsible, reliable, proactive, and trustworthy.Professional, presentable, and well-spoken.A high guest-centric approach with a strong commitment to customer service.Positive attitude, team player, and effective leader.Flexibility to work shifts, weekends, and holidays.At least 3 years of previous F&B management experience at a 4 or 5-star property or lodge.
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