Responsibilities
- Oversee daily operations of food and beverage services in alignment with brand standards and service excellence
- Plan and execute banquet and catering functions efficiently from setup to completion
- Lead, mentor, and grow the food and beverage team to deliver outstanding guest experiences
- Meet financial goals by managing labor costs, submitting reliable monthly forecasts, and aligning staffing with service needs
- Maintain consistent quality in food offerings and service across all dining outlets and events
- Develop creative menus, promotional campaigns, and dining concepts to attract both in-house and outside patrons
- Monitor market and operational trends to improve profitability and revenue performance
- Enforce adherence to health, safety, and sanitation protocols in all food handling practices
- Work closely with culinary leadership to design and launch new menu items and seasonal features
- Manage inventory systems and supplier relationships to maintain optimal stock and reduce waste
- Address guest feedback and resolve issues quickly and professionally to ensure satisfaction
- Organize ongoing training programs to improve team service techniques and product expertise
- Contribute to the development and management of the department’s annual budget and financial projections
- Ensure all alcohol service complies with local legal requirements and licensing
- Collaborate with cross-functional teams to support hotel-wide events and strategic initiatives
