Executive- F and B Service

Operations Management: Supervise the daily operations of all food and beverage outlets, including restaurants, bars, banquets, and room service. Ensure compliance with health, safety, hygiene, and sanitation standards. Monitor the quality of food and beverages served to ensure consistency and excellence. Coordinate with chefs, bartenders, and service staff to deliver seamless guest experiences. Staff Management: Train, mentor, and oversee the performance of the food and beverage team. Prepare work schedules and allocate tasks to ensure efficient coverage during shifts. Address and resolve any staff-related issues to maintain a harmonious workplace. Guest Experience: Handle guest complaints and inquiries professionally and promptly. Gather feedback from guests and implement improvements to enhance service quality. Build rapport with regular customers to foster loyalty. Financial and Inventory Management: Assist in budget preparation and monitor expenses to ensure adherence to financial targets. Conduct inventory checks and ensure stock levels are maintained appropriately. Identify cost-saving opportunities while maintaining service quality. Marketing and Promotions: Collaborate with the marketing team to create and implement promotional campaigns for F&B outlets. Organize special events, seasonal menus, and themed nights to attract and retain customers. Reporting: Prepare and present operational reports to senior management, including sales performance and customer feedback. Analyze trends and make recommendations for improvements in F&B offerings and services.