Reports to: General Manager
Education & Qualifications
- Bachelor’s Degree or Diploma in Hospitality Management, Hotel & Restaurant Management, Business Administration (with F&B specialization preferred)
- Additional certifications such as Food Safety & Hygiene (HACCP), Bar & Beverage Management, Customer Service Training are an advantage.
Experience
- Minimum 3–5 years of experience in F&B operations.
- At least 2 years in a supervisory or managerial role
- Experience in Restaurant and bar operations, Banqueting & events (important for hotels with conference facilities), Cost control and inventory management
Key Skills
- Strong leadership and team management skills
- Excellent customer service and guest relations
- Financial management (budgeting, cost control, revenue tracking)
- Knowledge of food costing and menu engineering
- Stock control and procurement management
- Strong communication and interpersonal skills
- Problem-solving and decision-making ability
- Ability to work under pressure and long hours
Core Responsibilities
- Oversee daily operations of restaurant, bar, and room service.
- Ensure high service standards and guest satisfaction.
- Manage and supervise, Waiters/Waitresses, Barmen, F&B Supervisors.
- Monitor food and beverage costs (target: 30–45% depending on concept).
- Develop and update menus with the Executive Chef.
- Handle inventory control and stock audits.
- Coordinate events, conferences, and banquets.
- Ensure compliance with health & safety regulations.
- Prepare daily, weekly, and monthly reports.
Personal Attributes
- Professional appearance and grooming.
- High level of integrity and accountability.
- Attention to detail.
- Strong organizational skills.
- Energetic and proactive.
Systems Knowledge (Added Advantage)
- Familiarity with hotel systems such as POS systems (e.g., Micros, Opera POS), Inventory systems, Basic accounting software
