Operational Management:

• Oversee the day-to-day operations of the restaurant's food and beverage services.
• Ensure high-quality service and customer satisfaction.
• Develop and implement standard operating procedures (SOPs) for service efficiency.
• Monitor and maintain hygiene, safety, and sanitation standards.

Financial & Cost Control:

• Manage food and beverage costs while maximizing profitability.
• Work closely with the finance team to optimize pricing and menu profitability.
• Track sales, inventory, and expenses, ensuring proper budget management.
  Minimize wastage and control portion sizes to reduce costs.

Menu & Supplier Management:

• Collaborate with chefs and suppliers to enhance menu offerings.
• Ensure all ingredients and beverages meet quality standards.
  Work on seasonal menu updates and introduce new offerings.

Team Leadership & Training:

• Lead, train, and supervise the F&B staff to maintain excellent service.
• Create staff schedules and ensure smooth shift operations.
• Conduct regular training sessions to improve service and efficiency.
• Motivate the team and foster a positive working environment.

Customer Experience & Engagement:

• Handle customer feedback and complaints professionally.
• Ensure the restaurant ambiance and service align with the brand’s standards.
• Work on innovative ways to enhance guest experience and engagement.