Food & Beverage Manager

Overall management of F&B operations

Staff supervision, training and performance management

Food and beverage cost control

Stock and inventory management

Revenue growth and upselling

Guest satisfaction and complaint resolution

Menu and service quality control

Hygiene, food safety and regulatory compliance

Budgeting and departmental reporting

Procurement coordination

Event, banquet and function management

Implementation of SOPs and service standards

Coordination with Kitchen, Front Office, Housekeeping and Finance