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Oversees all food and drink operations at the Resort, from planning menus and managing inventory to supervising staff and ensuring excellent customer satisfaction.
Oversees all food and drink operations, from planning menus and managing inventory to supervising staff and ensuring customer satisfaction, aiming to achieve profitability while maintaining high quality and compliance with health standards across restaurants, bars, and events within a hospitality setting. Key duties include financial management (budgeting, cost control), staff leadership (hiring, training, scheduling), operations management (menu design, quality control, inventory), and ensuring exceptional guest experiences, handling complaints, and adhering to safety regulations.
Key Responsibilities:
Operations Management: Direct daily F&B activities, manage service flow, ensure quality and presentation, and oversee catering/events.
Financial Control:
Develop budgets, monitor revenue/expenses, manage stock ordering to minimize waste, and control costs
.
Staff Leadership: Recruit, train, schedule, and motivate F&B teams (waitstaff, bartenders).
Menu & Inventory: Design appealing menus, source suppliers, negotiate contracts, and manage food/beverage stock.
Customer Service: Handle guest feedback, resolve complaints, and ensure high levels of satisfaction.
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Food and Beverage Manager
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