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• • Develop and implement long-term F&B strategies aligned with the hotel’s overall vision and goals.
  • Oversee the daily operations of all F&B outlets, banquet operations, and room service.
  • Drive innovation in menu planning, service delivery, and guest experience.
  • Ensure adherence to brand standards, hygiene practices (HACCP), and service quality.
• • Prepare and manage departmental budgets, forecasts, and P&L analysis.
  • Monitor food and beverage costs, labor costs, and other KPIs to maximize profitability.
  • Identify opportunities to drive revenue growth through promotions, events, and upselling.
• • Lead, coach, and motivate a high-performing F&B team, including managers, chefs, and service staff.
  • Conduct regular training programs to enhance product knowledge and service excellence.
  • Create succession plans and staff development programs.
• • Maintain a strong presence in the outlets to ensure guest satisfaction and resolve any concerns promptly.
  • Foster relationships with VIP guests, corporate clients, and event planners.
  • Respond to feedback through various channels (guest surveys, social media, in-person).
• • Ensure compliance with local laws, health and safety regulations, licensing, and sanitation standards.
  • Monitor inventory, stock rotation, and vendor management.

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