Manage daily F&B operations across multiple outlets (restaurants, bars, banquets, room service, etc.)
Develop and implement operational policies, procedures, and service standards
Monitor financial performance, prepare budgets, control costs, and maximize revenue
Lead, train, and motivate F&B teams to achieve service excellence and sales targets
Ensure compliance with health, safety, hygiene, and licensing regulations
Collaborate with culinary and procurement teams on menu engineering, inventory control, and supplier relationships
Analyze guest feedback and operational data to drive continuous improvement
Plan and execute special events, promotions, and seasonal offerings
Work closely with senior management on strategic initiatives and brand standards