1. People Management & Development

1. Assist the Superior / HR in the selection, recruitment and promotion of Team Members.
2. Conduct performance appraisals and identify appropriate training and development needs.
3. Ensure regular progress reviews and performance follow-ups are conducted for managers and Team Members.
4. Work closely with HR to develop and implement departmental training plans.
5. Identify departmental trainers, allocate training responsibilities and conduct monthly follow-ups with trainers.
6. Ensure discipline is maintained within the department and report disciplinary matters promptly to the Superior / HR Manager.
7. Act as a coach and mentor to managers and Team Members.
8. Ensure regular on-the-job training is conducted.
9. Maintain effective interpersonal relationships and take an active interest in the welfare, safety and development of Team Members.
10. Prepare and manage departmental rosters in line with operational requirements.

2. Operational Management

1. Coordinate and supervise all activities within the assigned department.
2. Regularly update the General Manager on operational achievements, challenges and key issues.
3. Prepare, communicate and monitor the implementation of the Kitchen Operations Plan.
4. Ensure all F&B outlets are properly managed and maintained in good operating condition.
5. Ensure all departmental operations comply with the Quality Management System.
6. Ensure all Team Members comply with health, safety and hygiene regulations and company policies.
7. Ensure all operational standards are consistently maintained through effective training and regular monitoring.
8. Maintain high standards of cleanliness and housekeeping within the department.

3. Guest Experience & Service

1. Ensure guest and repeater satisfaction at all times and maintain a strong understanding of guest preferences.
2. Ensure the department consistently projects a warm, professional and welcoming image.
3. Handle and monitor guest complaints, ensuring appropriate follow-up and resolution.
4. Regularly interact with guests to obtain feedback and identify opportunities for improvement.
5. Ensure service standards are consistently maintained across all outlets.

4. Financial & Cost Management

1. Prepare the annual departmental operating budget and ensure it is effectively managed and adhered to.
2. Monitor and control departmental expenses on a monthly basis.
3. Delegate and control departmental expenditure within the approved budget.
4. Establish appropriate cost prices for products sold by the resort.
5. Implement effective measures to control food cost, wastage and overproduction.
6. Minimise wastage and identify opportunities for operational cost optimisation.
7. Manage each F&B outlet as an independent profit centre and contribute to revenue and profitability improvement.
8. Monitor operational performance and take corrective action where required.

5. Sales & Revenue Development

1. Work closely with the Executive Chef and Revenue Management to develop strategies and special events aimed at increasing sales.
2. Identify opportunities to improve outlet performance, guest spend and overall F&B revenue.
3. Support the development and implementation of initiatives that enhance the resort's F&B offering and profitability.

6. Quality, Standards & Compliance

1. Ensure all Team Members are trained on applicable quality and operational standards.
2. Monitor compliance with established standards and take corrective action where necessary.
3. Ensure all departmental activities comply with company policies, procedures and applicable regulations.
4. Ensure proper housekeeping, hygiene, safety and operational standards are maintained at all times.

7. Sustainability

1. Comply with all sustainability commitments, initiatives and practices implemented within the business unit.
2. Identify and report any activity or matter that may have an impact on the environment or society to the Sustainable Development Department.
3. Promote responsible use of resources and minimise waste within departmental operations.

8. General Responsibilities

1. Perform any other duties and responsibilities reasonably assigned by Management in line with the requirements of the position.
2. Maintain flexibility and adapt responsibilities as operational requirements and business needs evolve.

Disclaimer:
This job description indicates the general nature and level of work expected of the position. It is not intended to be an exhaustive list of all duties, responsibilities or activities required of the incumbent. The incumbent may be required to perform other duties as assigned by Management. This job description may be reviewed and updated periodically, with the agreement of all parties, to reflect changing business and operational requirements.