Duties and Responsibilities:
1.
Develop and update menus in collaboration with chefs and culinary staff.
2.
Analyze market trends, customer preferences, and feedback to introduce new dishes and improve existing offerings.
3.
Ensure menu offerings meet quality standards and cost targets.
4.
Source suppliers, negotiate contracts, and maintain relationships to ensure timely delivery of quality products at competitive prices.
5.
Monitor inventory levels and implement efficient stock control procedures to minimize waste and optimize resources.
6.
Conduct regular inventory audits and coordinate with finance department for accurate accounting.
7.
Recruit, train, and supervise food and beverage staff, including servers, bartenders, cooks, and support staff.
8.
Conduct performance evaluations, provide constructive feedback, and implement training programs to enhance skills and service standards.
9.
Ensure compliance with health and safety regulations, food handling practices, and company policies.
10.
Monitor service standards and customer feedback to identify areas for improvement and implement corrective measures.
11.
Address customer complaints and ensure prompt resolution to maintain customer satisfaction and loyalty.
12.
Lead by example in delivering exceptional service and fostering a positive work culture.
13.
Develop and manage budgets, forecasts, and financial reports to achieve revenue and profit targets.
14.
Control costs through effective resource allocation, waste reduction, and efficient operations.
15.
Analyze financial data and market trends to identify opportunities for revenue growth and cost savings.
16.
Coordinate and oversee special events, banquets, and catering services, including menu selection, staffing, and logistics.
17.
Collaborate with sales and marketing teams to promote and market food and beverage offerings to attract new customers and increase revenue.
Qualifications, Skills and Experience:
1.
Bachelor's degree in Hospitality Management, or related field.
2.
At least five (5) years of progressive experience in the food and beverage industry.
3.
Minimum of three (3) years' experience in a supervisory role, preferably as an F&B Supervisor in a hotel, resort or high-end restaurant setting.
4.
Proven track record of successfully managing and overseeing the operations of a food and beverage outlet.
5.
Strong knowledge of food safety regulations, quality standards, and health codes.
6.
Experience in menu planning, development and implementation.
7.
Demonstrated ability to manage and optimize inventory, control costs, and maximize revenue.
8.
Familiarity with customer service best practices and a commitment to ensuring a high level of guest satisfaction.
9.
Certification in Food and Beverage Supervision.
10.
Additional training or certifications in hospitality, restaurant supervision, or relevant areas.
11.
Experience in organizing and managing special events, banquets, and themed nights.
12.
Strong leadership and team management skills.
13.
Excellent communication and interpersonal skills.