Role summary: Manage day-to-day food & beverage (F&B) operations to deliver strong guest experience, consistent quality, and safe, compliant service. Support cost control, vendor coordination, and team supervision to meet service and business targets.
Key responsibilities:
- Run daily F&B operations across outlet(s), pantry/cafeteria, banquets/events (as applicable) to meet service standards and SLAs.
- Supervise front-of-house service and coordinate with kitchen/back-of-house teams for smooth delivery.
- Ensure food safety and hygiene compliance (cleanliness, storage, labeling, temperature logs, pest-control coordination).
- Monitor quality of food, beverages, presentation, and service; handle guest/client feedback and resolve issues quickly.
- Support manpower planning (rosters, attendance, deployment), on-the-job coaching, and performance monitoring.
- Oversee inventory and consumables: stock levels, receiving, storage, issue control, and wastage reduction.
- Coordinate with vendors and internal stakeholders for supplies, maintenance, and service improvements.
- Support budgeting and cost control: track daily sales/consumption (if applicable), help manage food cost and operational expenses.
- Prepare and submit reports (daily checklists, incidents, wastage, consumption, revenue/service metrics) as required.
- Ensure compliance with company policies and statutory requirements; participate in audits and inspections.
- Drive service excellence initiatives and continuous improvement (SOP adherence, training refreshers, customer satisfaction).
Skills and competencies:
- Strong customer service and communication skills.
- Operational discipline, attention to detail, and hygiene mindset.
- Basic knowledge of inventory, costing, and wastage control.
- Team handling, coordination, and shift management.
- Comfortable with checklists, reporting, and MS Office/basic systems.
Qualifications and experience (typical):
- Degree/Diploma in Hotel Management, Catering, or related field preferred.
- 4–8 years of experience in F&B operations (hotel/corporate dining/managed services), with at least 1–2 years in a supervisory role.
Work conditions:
- Rotational shifts/weekend duty as required.
- Standing/walking for extended periods; fast-paced operational environment.
If you tell me the setup (hotel outlet vs corporate cafeteria vs events/banquets) and the city/site type, I can tailor this into a tighter, posting-ready version (with KPIs and shift pattern).
