Key Responsibilities

• Operational Management: Oversee day‑to‑day food and beverage operations, ensuring smooth and efficient service across all outlets (restaurant, bar, events, etc.). Coordinate with kitchen and front‑of‑house teams to maintain high‑quality standards in food preparation and service.
• Develop and implement operational policies, procedures and service standards to enhance the customer experience.
• Financial Management: Manage F&B budgets, monitor expenses and optimise costs to improve profitability. Track and analyse sales performance, ensuring revenue targets are met or exceeded. Implement strategies to maximise food and beverage sales, including promotions, events and upselling techniques.
• Team Leadership: Recruit, train and supervise F&B staff, ensuring excellent customer service and adherence to company standards. Provide ongoing support and development for the team, conducting regular performance reviews and fostering a p...