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