Job Description

Main responsibilities:

Operational

• Oversees the operations of kitchens, restaurants, bars, and banqueting areas.

• Updates operational manuals and ensures that standards are followed across all sections.

• Collaborates with the Executive Chef on menu planning, purchasing, and quality control.

• Monitors hygiene, cleanliness, storage, and HACCP compliance.

• Handles guest complaints and ensures their prompt resolution.

• Conducts daily inspections of kitchens, bars, storage areas, and public F&B spaces.

• Coordinates banqueting operations, including setups, equipment, menus, billing, and communication with event organizers.

Team Management

• Recruits, selects, and develops the F&B team.

• Develops training programs together with the Training Manager.

• Monitors staff behavior, compliance with standard operating procedures, and employee performance.

• Creates a positive work environment and promotes high standards of professionalism.

Financial

• Establishes annual operational budgets and closely monitors their compliance.

• Controls costs (food cost, beverage cost, purchasing, loss & waste) and implements corrective measures when necessary.

• Periodically analyzes financial performance (budget vs. actual results).

• Prepares financial reports and collaborates with the General Manager and other departments.

Requirements:

• Bachelor’s degree (preferably in Hospitality Management, Business Administration, or a related field).

• Experience in the HoReCa industry, with proven experience as a Food & Beverage Manager.

• Strong knowledge of HACCP standards.

• Strong leadership, organizational, and time management skills.

• Creativity, initiative, and a strong sense of responsibility.

• Excellent leadership, communication, and customer care skills.

• Results-oriented with the ability to efficiently manage daily operations.