RESPONSIBILITIES:
- Lead, mentor, and manage all F&B teams (restaurants, bars, banqueting, room service) to deliver outstanding guest experiences.
- Develop and implement F&B strategic plans, menus, and seasonal offerings in aligment wuth brand standards and local sourcing.
- Manage procurement, inventory, cost controls, monthly budgeting, optimise revenue and minimise waste.
- Ensurecompliance with food safety, hygiene, and health regulations, maintain immaculate workspaces and equipment.
- Create and monitor standard operating procedures for all F&B outlets.
- Drive high service standards, guest engagement, and personalized guest experiences.
- Collaborate with kitchen leadership on menu engineering, portion control. and consistency.
- Monitor and analyse financial performance, revenue managent, and key performance indicators.
- Build and nurture supplier relationships, oversee beverage program development and glassware/stock management.
- Manage events, conferences, and special functions, coordinate with other lodge departments for seamlesss service.
- Lead, train, and develop staff, oversee recruitment, performance reviews, and succession planning.
- Ensure a safe and respectful work environment, uphold sustainabiliy and waste reduction initiatives.
QUALIFICATION AND REQUIREMENTS:
- A degree or diploma in Hospitality Studies, Culinary Arts,Tourism, or an equivalent field
- Minimum of 2 years work experience
