Job Responsibilities
- Manage the overall day-to-day operations of the food and beverage outlet.
- Plan, coordinate and supervise restaurant, bar and service operations.
- Monitor food quality, beverage quality, service standards and customer satisfaction.
- Manage staff scheduling, attendance, manpower deployment and daily work assignments.
- Recruit, train, supervise and evaluate F&B employees.
- Develop and implement operating procedures to improve productivity and service efficiency.
- Monitor inventory levels and coordinate purchasing of food, beverages and operating supplies.
- Control food and beverage costs, wastage and operating expenses.
- Review sales performance, prepare operational reports and assist management with budgeting and revenue planning.
- Coordinate with suppliers and negotiate pricing, delivery schedules and product requirements.
- Handle customer feedback, complaints and service recovery professionally.
- Ensure compliance with food hygiene, workplace safety, licensing and other applicable regulatory requirements.
- Maintain cleanliness, presentation and operational standards throughout the outlet.
- Plan promotions, menus, events and other initiatives to increase revenue and customer patronage.
- Work closely with kitchen, service, finance and management teams to achieve business objectives.
- Perform other operational and managerial duties assigned by management.
Requirements
- Diploma or Degree in Hospitality Management, Business Administration, Food & Beverage Management or a related discipline.
- Relevant experience in restaurant, bar, hotel, catering or other F&B operations.
- Strong leadership, communication and customer-service skills.
- Good knowledge of inventory control, cost management and manpower planning.
- Able to work independently and manage a multicultural team.
- Able to work shifts, weekends and public holidays when required.
- Proficient in basic computer applications and operational reporting.
