Your day-to-day key responsibilities

F&B Service Operations:

• Oversee daily F&B service operations across all outlets (restaurant, bar, room service, banquets, etc.)

• Ensure exceptional guest service standards and memorable experiences.

• Implement and monitor SOPs for service excellence.

• Lead, train, and motivate F&B service staff to meet performance targets.

• Collaborate with sales & events teams for smooth banquet and event execution.

• Work closely with outlet managers on menu development, seasonal promotions, signature dishes, and theme night concepts to drive guest engagement and revenue.

Kitchen & Culinary Oversight:

• Supervise all kitchen operations, ensuring consistency, quality, and presentation of food.

• Partner with the Chef on menu planning, food costing, and innovation.

• Ensure full compliance with HACCP standards and all food safety regulations.

• Oversee kitchen staff hiring, training, and performance management.

• Monitor kitchen inventory, procurement, and stock rotation to minimize waste and control costs.

People

• Supervise all kitchen operations, ensuring consistency, quality, and presentation of food.

• Partner with the Executive Chef on menu planning, food costing, and innovation.

• Ensure full compliance with HACCP standards and all food safety regulations.

• Oversee kitchen staff hiring, training, and performance management.

• Monitor kitchen inventory, procurement, and stock rotation to minimize waste and control costs.

Guest Experience

• Ensure every guest interaction—whether in the restaurant, through room service, or at events—is consistently excellent.

• Act as the main point of contact for VIPs, special occasions, and guest feedback.

• Monitor guest satisfaction scores and online reviews to identify trends and areas for improvement.

• Implement service recovery processes and train staff on personalized service and upselling.

• Collaborate with marketing and guest relations to create unique F&B experiences that enhance the hotel’s brand.

Financial

• Assist in preparing the annual F&B budget and manage departmental expenses.

• Monitor and manage F&B financial performance, including forecasting and reporting.

• Drive revenue through creative promotions, menu innovation, and upselling strategies.

• Identify new sales opportunities in collaboration with the catering and events team.

• Ensure secure handling of credit and financial transactions.

• Foster collaboration between service and kitchen teams for efficient operations.

• Ensure compliance with all health, safety, and licensing regulations.

Qualifications Required

• Bachelor’s degree / higher education qualification / equivalent in Hotel Management, culinary arts, or related field

• 4+ years’ related experience, including management experience

• Must obtain certifications or permits as required by local government