To lead and oversee the Food & Beverage operations, ensuring exceptional guest experiences, efficient and profitable outlet performance, and compliance with the hotel’s quality, safety, and sustainability standards, while developing and motivating the F&B team.

People Management & Development

•    Support the recruitment, selection, promotion, and performance management of F&B team members in collaboration with HR and the Superior.

•    Identify training needs, develop departmental training plans, and ensure regular on-the-job training and coaching are effectively implemented.

•    Manage team rosters and staffing requirements to ensure adequate operational coverage.

•    Foster a positive and engaging working environment, promoting team welfare, development, discipline, and performance.

F&B Operations & Guest Experience

•    Coordinate and supervise the daily operations of all F&B outlets, ensuring smooth and efficient service.

•    Manage each F&B outlet as an independent profit centre, driving revenue, profitability, and operational efficiency.

•    Ensure a consistently high level of guest satisfaction by understanding and anticipating guest and repeater preferences.

•    Monitor guest feedback and complaints, ensuring appropriate follow-up and corrective actions are implemented.

•    Ensure all F&B outlets maintain a warm, professional, and welcoming image and remain in excellent operating condition.

•    Collaborate with the Executive Chef and GM/HM to develop strategies, promotions, and special events to maximise F&B revenue.

Financial & Cost Management

•    Prepare and manage the annual F&B operating budget, monitoring performance and ensuring adherence to approved financial targets.

•    Establish and implement effective cost management measures to control operating expenses and maximise profitability.

•    Monitor food, beverage, and operational costs while identifying opportunities to minimise wastage and improve efficiency.

•    Promote responsible consumption of electricity, gas, and water across all F&B operations.

Quality, Safety & Sustainability

•    Ensure all F&B team members comply with the hotel’s Quality Management System and established service standards.

•    Ensure compliance with all applicable Safety & Health regulations, policies, and procedures.

•    Maintain high standards of cleanliness, housekeeping, and presentation across all F&B areas.

•    Prepare and communicate the Kitchen Operations Plan and monitor its effective implementation.

•    Support and implement the hotel’s Eco Standards and sustainability initiatives across F&B operations.

•  HSC or equivalent, with relevant professional training and experience.

•  Diploma or Bachelor’s Degree in Hospitality Management, Food & Beverage Management, or a related field from a recognised institution.

•  Minimum 8 years of relevant experience, preferably within a hotel or resort environment.

•  Strong computer literacy, including experience with hotel management systems such as Opera, Micros, and WinHMS; fluency in English and French, both written and spoken, with a third language being an advantage.