F&B Manager

I. Oversee Restaurant's Revenue and Control Expenses to Ensure Profitability:

• Manage budgets, monitor sales performance, and implement cost-control measures.

• Analyze financial reports to identify areas for improvement and take actions to optimize revenue while minimizing costs.

• Liaise with Procurement and Accounting department on product purchases, delivery inspections as well as inventory management

• Collaborate with the team to develop strategies for increasing sales and improving operational efficiency.

II. Oversee Daily Operations and Customer Service:

• Refine current procedures and develop new procedures for restaurant service improvement

• Monitor food quality, presentation, and ensure adherence to company standards.

• Handle customer inquiries, complaints, and feedback, ensuring satisfaction.

• Collaborate with the culinary team to maintain high-quality food and beverage offerings.

• Directly in charge of large group ordering and catering

• Ensure compliance with health and safety regulations.

III. Team development and management

• Train and mentor front-of-house staff deliver exceptional service.

• Foster a positive work environment to promote team success.

• Motivate and drive team productivity at all time

• Liaise with Human Resources department for recruitment and training, and employee performance management