Responsible for the management and achievement of profit for all food and beverage operations in the hotel including restaurants, bars, catering and banquet operations.

KEY RESPONSIBILITIES

• Oversee the management of restaurants, bars and outlets
• Oversee the management of catering operations
• Oversee the management of banquet operations
• Work in collaboration with the Kitchen Operations
• Manage staff within the hotel’s organization structure and human resource and hotel policies
• Communicate regularly with food and beverage staff and conduct effective staff briefings
• Provide a professional, advisory and executive support service to the Resort Manager to assist in meeting strategic goals
• Establish systems which monitor the achievement of departmental goals
• Ensure compliance with business operations and hospitality laws
• Work with sales to manage the development of new products and services
• Develop quality management systems
• Manage the delivery of high quality service to guests