Oversee day-to-day F&B operations, ensuring efficient and effective service delivery.
Develop and implement operational policies and procedures.
Ensure compliance with health, safety, and hygiene standards.
Monitor and manage service quality to exceed guest expectations.
Recruit, train, and supervise F&B staff, including waitstaff, kitchen staff, and bar personnel.
Schedule staff shifts and manage labor costs.
Conduct performance evaluations and provide feedback and coaching.
Foster a positive work environment and maintain high staff morale.
Monitor financial performance, including sales, expenses, and profitability.
Conduct cost control activities and manage inventory to minimize waste.
Analyze financial data and make strategic decisions to enhance revenue and reduce costs.
Collaborate with chefs and culinary teams to develop and update menus.
Ensure menu items are cost-effective and meet customer preferences.
Monitor and evaluate food quality and presentation.
