• Oversee daily operations of all F&B outlets

• Monitor service standards and guest experiences across all outlets

• Conduct regular inspections of restaurants, bars, banquet facilities and

storage areas

• Ensure proper opening and closing procedures are followed

• Implement and maintain Standard Operating Procedures

• Develop and manage annual F&B budgets

• Control Food and Beverage costs

• Establish Cost Management Plan

• Monitor inventory levels and minimise wastages

• Handle VIP guests and special requests

• Resolve guest complaints professionally and promptly

• Conduct performance evaluations

• Promote teamwork and employee engagement

• Ensure compliance with Food Safety and regulations

• Maintain hygiene and sanitation standards

• Ensure staff follow HACCP principles

• The F&B Manager will be required to conduct their duties in a courteous, safe

and efficient manner in accordance with the hotel’s policies & procedures,

brand standards and code of conduct, ensuring a high level of service is

maintained