Key Responsibilities

• Oversee day to day operations of all F&B outlets including restaurants, banquets, bar and IRD
• Ensure consistent service excellence, product quality and hygiene
• Drive revenue through menu engineering, promotions, and effective cost control
• Prepare and review budgets, forecasts and monthly P&L performance
• Lead, train and develop the F&B team
• Conduct daily briefings, pre-service meetings and ensure outlet readiness
• Maintain high guest satisfaction scores and manage the guest feedback promptly
• Coordinate with Culinary, Sales, Events, Housekeeping, and Engineering for seamless operations
• Ensure accurate execution of BEOs, pre-con meetings and event service delivery

Qualifications:

• Diploma/ Degree in Hotel Management.
• 10-15 years’ experience in F&B with 3-5 years’ experience as an F&B Mana...