Work scope below:
Please note that this will also include being on the floor and running operations as and when required
Operational Leadership:
Provide strategic leadership and direction to ensure seamless operations across all F&B venues.
Implement and maintain standardized operating procedures to optimize efficiency and customer satisfaction.
Foster a culture of excellence in service, quality, and guest experience.
Financial Management:
Develop and manage annual budgets for each venue, ensuring financial targets are met.
Implement cost-control measures to maximize profitability.
Conduct regular financial analysis and reporting to assess performance against goals.
Multi-Venue Coordination:
Oversee the coordination and communication between multiple F&B venues to ensure consistency in service and quality.
Collaborate with venue managers to address specific operational challenges and opportunities.
Staff Development:
Recruit, train, and mentor venue managers and staff to maintain high standards of service.
Conduct regular performance reviews and provide constructive feedback for professional growth.
Foster a positive and collaborative team environment.
Guest Relations:
Monitor guest feedback and reviews, addressing any concerns promptly to enhance customer satisfaction.
Implement strategies to attract and retain a loyal customer base.
Compliance and Safety:
Ensure all venues comply with local health and safety regulations.
Oversee the implementation of food safety and hygiene standards.
Strategic Planning:
Collaborate with executive leadership to develop and execute strategic plans for business growth.
Identify opportunities for expansion, partnerships, and innovative F&B concepts.
