Oversee daily food service operations including kitchen, bar, and dining areas. Ensure high standards of food quality, hygiene, and customer service are consistently maintained. Manage and train staff in food preparation, service, hygiene, and safety procedures. Plan menus in coordination with chefs and monitor portion control and food presentation. Ensure compliance with
SFA
,
NEA
, and liquor licensing regulations. Manage inventory, food costs, and procurement of supplies. Handle customer feedback, resolve issues, and maintain a high level of guest satisfaction. Monitor financial performance, control operating costs, and prepare management reports. Coordinate with suppliers, vendors, and contractors for maintenance and supplies. Plan and execute promotional activities and seasonal menu launches. Supervise equipment maintenance and ensure safety compliance within all food service areas. JOB REQUIREMENTS:
Diploma or Degree
in Food & Beverage Management, Hospitality, o...