Manager

Core Responsibilities

Operations Oversight : Manages

daily food and beverage activities in dining areas, bars, catering,

and room service.

Staff

Management : Recruits, trains, schedules, and manages

food and beverage staff, ensuring high performance and adherence to

policies.

Menu

Management : Designs and updates attractive menus,

collaborates with chefs, and ensures quality and presentation

standards.

Inventory &

Purchasing : Forecasts needs, orders supplies,

maintains vendor relationships, and manages inventory to prevent

stockouts.

Financial

Management : Develops and manages budgets, monitors

revenues and expenses, and works to achieve profitability

targets.

Customer

Service : Focuses on customer satisfaction by

resolving complaints, accommodating dietary needs, and maintaining

high service standards.

Health

& Safety : Enforces food safety regulations,

maintains hygiene standards, and ensures compliance with health

codes.

Strategic

Planning : Develops and implements business plans,

marketing strategies, and service standards to achieve revenue and

profit goals.

Key Skills and

Qualifications

Leadership &

Communication : Strong interpersonal and communication

skills to lead staff and interact with customers.

Organization &

Planning : Excellent organizational skills for

managing complex operations and forecasting needs.

Financial Acumen : Ability to

understand and manage budgets, control costs, and analyze financial

reports.

Problem-Solving : Critical

thinking and problem-solving skills to handle unexpected issues

effectively.

Industry

Knowledge : Deep knowledge of the food and beverage

industry, including trends and customer preferences.

Customer-Oriented Approach : A

focus on guest satisfaction and the ability to create a positive

dining experience.