Job Description
Duties and Responsibilities
· Develop and implement operational strategies to enhance guest satisfaction, revenue generation, and cost control.
· Manage and coordinate all food and beverage activities, including restaurant service, events, bar operations, and special events.
· Ensure the highest level of food quality, presentation, safety and consistency in accordance with the restaurant's standards.
· Maintain a strong working relationship with suppliers and vendors to ensure timely delivery of high-quality ingredients and products.
· Create and enforce standard operating procedures (SOPs) for all food and beverage service areas.
· Train, develop, and motivate the staff to deliver exceptional service and meet performance targets.
· Monitor and analyze financial performance, including revenue, expenditure, loss and profitability.
· Implement effective inventory management practices to optimize stock levels, minimize waste, pilferage and control costs.
· Collaborate with the executive chef to curate and update menus, ensuring alignment where possible with guest preferences and market trends.
· Oversee the bar program, including beverage selection, pricing, and inventory management.
· Maintain compliance with health, safety, and sanitation regulations, as well as liquor licensing requirements.
· Coach, manage, develop and mentor managers and line staff of the service team.
· Foster a positive work environment and promote teamwork, communication, and professional growth among staff members in the various business units.
· Handle guest inquiries, complaints, and feedback in a prompt and professional manner.
· Stay updated on industry trends, new technologies, and best practices in food and beverage operations.
Key Requirements Skills, experience and qualification
· At least 7 years of experience in food and beverage management, preferably in a high-end or fine-dining restaurant setting.
· A degree in Hospitality Management or a related field is preferred, but relevant experience will also be considered.
· Strong food and beverage operations knowledge, including fine dining service standards, wine selection, and mixology.
· Excellent leadership and team management skills.
· Demonstrated ability to achieve financial targets, control costs, and drive profitability.
· Exceptional attention to detail and commitment to maintaining high-quality standards.
· Excellent communication, interpersonal, and customer service skills.
· Ability to multitask, prioritize, and work effectively in a fast-paced environment.
· Proficiency in using restaurant management software and other relevant computer systems.
· Knowledge of health, safety, and sanitation regulations.