Key Responsibilities
- Operations Management Oversee daily operations of all F&B outlets (restaurants, bars, in-room dining, banquets) Ensure service standards are consistently met and aligned with brand expectations Monitor guest satisfaction and handle complaints promptly and professionally Conduct regular floor presence during peak service periods
- Financial Performance Manage budgets, forecasts, and cost control (food cost, beverage cost, labor cost) Analyze P&L statements and implement strategies to improve profitability Control wastage and optimize inventory levels Drive revenue through promotions, upselling, and innovative concepts
- Team Leadership Recruit, train, and develop F&B team members Set performance objectives and conduct regular evaluations Build a strong service culture and motivate the team Ensure proper staffing and scheduling based on business needs
- Quality & Compliance Ensure food safety, hygiene, and sanitation standards are strictly followed Maintain compliance with local regulations and brand standards Conduct regular audits and inspections
- Guest Experience Maintain a high level of guest engagement and personalized service Work closely with culinary team to ensure menu quality and innovation Monitor trends and continuously improve offerings
- Collaboration & Strategy Coordinate with Sales & Marketing on promotions, events, and packages Support banquet and event execution to ensure seamless delivery Contribute to strategic planning and concept development
Requirements
Bachelor's degree in Hospitality Management or related field
Minimum 5–8 years of experience in F&B operations, including leadership roles
Strong financial and business acumen
In-depth knowledge of food safety standards (e.g., HACCP)
Excellent leadership, communication, and problem-solving skills
Fluent in English; additional languages are a plus
Competencies
Leadership & team development
Guest-centric mindset
Commercial awareness
Decision-making under pressure
Attention to detail
Strong operational control
Experience in multi-outlet or large-scale resort operations
Pre-opening experience is an advantage
Ability to manage diverse concepts (fine dining, all-day dining, bars, beach clubs, etc.)
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