FOOD AND BEVERAGE (F&B) MANAGER

Key Responsibilities Operations Management: Supervise daily opening, running, and closing of restaurants, bars, room service, and catered events. Financial Control: Manage departmental budgets, monitor labor costs, reduce food waste, and drive profit goals. Staff Leadership: Recruit, train, schedule, and evaluate front-of-house and back-of-house service personnel. Menu & Inventory Planning: Collaborate with chefs to design menus, forecast inventory needs, and order supplies from verified vendors. Quality & Safety Compliance: Enforce health, hygiene, and sanitation regulations such as HACCP guidelines. Guest Relations: Resolve customer complaints quickly and maintain high standards of customer satisfaction. Requirements Experience: More than 5 years of progressive experience in F&B or restaurant management. Skills: Strong financial acumen, team leadership, problem-solving, and communication abilities. Technical Knowledge: Proficiency in POS (Point of Sale) software, inventory management tools, and Microsoft Office. Work Conditions: Flexible hours, including nights, weekends, and holidays.