1. Operational Management:
- Oversee the daily operations of all F&B outlets, including restaurants, bars, and catering services.
- Ensure that all food and beverages are prepared and served according to quality standards.
- Monitor and manage inventory, ordering supplies as needed.
2. Staff Management:
- Hire, train, and manage staff, including servers, chefs, bartenders, and other personnel.
- Create work schedules and assign duties to ensure smooth operations.
- Motivate and lead the team to provide excellent customer service.
3. Customer Service:
- Ensure that customers have a positive dining experience.
- Handle customer complaints and resolve any issues that arise.
- Collect and analyze customer feedback to improve service and offerings.
4. Financial Management:
- Develop and manage budgets for F&B operations.
- Monitor financial performance, including sales, expenses, and profitability.
- Implement cost control measures to maximize profits.
5. Menu Planning and Development:
- Work with chefs to create and update menus, considering customer preferences and seasonal ingredients.
- Ensure that the menu is well-balanced, appealing, and priced appropriately.
6. Compliance and Safety:
- Ensure compliance with health, safety, and hygiene regulations.
- Conduct regular inspections to maintain high standards of cleanliness and safety.
- Stay updated on local and national food safety regulations.
7. Marketing and Promotion:
- Collaborate with the marketing team to promote F&B services through advertising, promotions, and special events.
- Develop strategies to attract more customers and increase revenue.
8. Supplier and Vendor Relations:
- Negotiate contracts with suppliers and vendors for food, beverages, and other supplies.
- Build and maintain strong relationships with key suppliers.
9. Innovation and Improvement:
- Continuously seek ways to improve the quality of food and service.
- Stay informed about industry trends and incorporate innovative ideas into the business.
