Key Responsibilities Operations Management
- Assist the F&B Manager in overseeing daily operations of all F&B outlets, including restaurant, bar, room service, and banquets.
- Ensure smooth coordination between kitchen and service teams for efficient guest service.
- Monitor product quality, presentation, and service standards in all outlets.
- Handle guest feedback and complaints promptly and professionally.
- Supervise, train, and motivate service team members to maintain high performance and service consistency.
- Support in scheduling staff, controlling overtime, and ensuring adequate manpower coverage.
- Assist in performance evaluation and help develop staff through regular coaching.
- Assist in achieving budgeted revenue, cost targets, and profitability for all outlets.
- Monitor inventory levels and control food & beverage costs through effective ordering and wastage management.
- Help analyze daily sales reports and identify opportunities for upselling and revenue growth.
- Maintain consistent guest satisfaction by ensuring warm, professional, and attentive service.
- Conduct regular floor checks to monitor ambiance, cleanliness, and service quality.
- Ensure all hygiene, safety, and health regulations (HACCP standards) are followed at all times.
- Support in preparing F&B reports, daily revenue summaries, and monthly performance analysis.
- Assist with menu planning, pricing strategy, and coordination with culinary teams for promotions or events.
- Participate in F&B meetings and contribute creative ideas for improvement.
- Assist in planning and executing special events, seasonal promotions, and themed dining experiences.
- Collaborate with Sales & Marketing to ensure promotional activities align with brand identity and revenue goals.
- Minimum 2–3 years of experience in F&B operations, with at least 1 year in a supervisory or assistant manager role.
- Strong leadership, communication, and problem‑solving skills.
- Good understanding of food and beverage trends, service standards, and cost control.
- Flexible to work on shifts, weekends, and public holidays.
- Hospitality management background preferred.