Job Description
Responsible for managing the daily operations of all designated food and beverage outlets, guaranteeing seamless and productive service delivery.
Spearhead the professional growth of outlet managers, supervisors, and service teams while fostering an environment of operational excellence.
Deliver exceptional guest experiences by anticipating needs, promptly resolving issues, and implementing ongoing enhancements to service quality.
Oversee labor expenditures, productivity metrics, and departmental financial outlays to ensure alignment with established budgetary objectives.
Enhance beverage and food sales by implementing strategic upselling techniques, targeted promotions, and creative guest engagement initiatives.
Ensure strict adherence to company standards, HACCP guidelines, health and safety regulations, and hygiene protocols.
Work collaboratively with the Culinary, Stewarding, Purchasing, Revenue, and Marketing teams to enhance operational efficiency and teamwork.
Evaluate outlet performance metrics, guest feedback, and financial outcomes to uncover opportunities for enhancement and strategic advancement.
Assist with various special events, themed dining experiences, and food and beverage initiatives across the entire resort.
Seeking a highly motivated individual with proven experience in [relevant field], a strong foundation in [key skills], and exceptional communication abilities. The ideal candidate will hold a [required degree/certification] or equivalent practical experience, along with a track record of success in [specific tasks or roles]. Familiarity with [specific tools, software, or methodologies] is essential, and the ability to thrive in a fast-paced environment is highly valued. Responsibilities include [key duties], requiring meticulous attention to detail, problem-solving skills, and the capacity to collaborate effectively with cross-functional teams.
A Bachelor’s Degree in Hospitality Management, Business Administration, or a closely related field is required.
Seeking candidates with a minimum of three to five years of experience in Food & Beverage management, ideally within an international hotel or high-end restaurant setting.
Exceptional ability to lead teams and cultivate professional growth among team members.
Demonstrated expertise in overseeing multiple locations and high-volume operational workflows with efficiency and precision.
Demonstrates a comprehensive grasp of financial controls, budgeting processes, and cost management strategies.
Proven ability to convey information clearly and effectively, both verbally and in writing, ensuring understanding and collaboration across teams and stakeholders.
Proficiency in HACCP principles, food safety protocols, and relevant quality standards is required.
Proficient in utilizing point-of-sale systems and hotel management software platforms is required.
Qualifications
BA/BSc/HND
Experience Required
3 - 5 years
