Key Responsibilities

Oversee day to day operations of all F&B outlets including restaurants, banquets, bar and IRD
Ensure consistent service excellence, product quality and hygiene
Drive revenue through menu engineering, promotions, and effective cost control
Prepare and review budgets, forecasts and monthly P&L performance
Lead, train and develop the F&B team
Conduct daily briefings, pre-service meetings and ensure outlet readiness
Maintain high guest satisfaction scores and manage the guest feedback promptly
Coordinate with Culinary, Sales, Events, Housekeeping, and Engineering for seamless operations
Ensure accurate execution of BEOs, pre-con meetings and event service delivery

Qualifications:
Diploma/ Degree in Hotel Management.
10-15 years’ experience in F&B with 3-5 years’ experience as an F&B Manager preferably in resort operations.
Strong leadership, communication and financial acumen.