FOOD AND BEVERAGE (F&B) MANAGER

Key Responsibilities Operations: Manage day-to-day work in dining rooms, kitchens, and bars to ensure smooth service. Staff Management: Hire, train, schedule, and lead front-of-house and back-of-house team members. Financial Control: Handle budgets, track profit and loss (P&L), control labor and food costs, and set pricing. Customer Service: Greet guests, monitor satisfaction, and resolve any complaints quickly. Compliance: Enforce food safety, hygiene, and local health regulations (such as SFA or NEA rules). Inventory & Purchasing: Order stock, track supplies, reduce waste, and manage vendor relationships