Operations Management: Oversee daily F&B operations across outlets including restaurants, bars, banquets, and room service. Ensure smooth service flow during peak and off-peak hours
Team Leadership: Recruit, train, schedule, and evaluate F&B staff. Build a strong service culture and reduce turnover through coaching and development
Financial Performance: Manage P&L for F&B outlets. Control food cost, beverage cost, labor cost, and wastage. Prepare budgets, forecasts, and monthly reports
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