1. Operational Management
- Establish, implement, and regularly review Standard Operating Procedures (SOPs) for both BOH and FOH to ensure they align with operational needs.
- Provide strategic leadership and hands-on oversight of all F&B operations across restaurant, bar, and event service areas.
- Ensure consistent delivery of high service and product standards in both FOH and BOH.
- Monitor and analyze daily workflows, guest traffic, and service flow to optimize performance and efficiency.
- Track and review key operational metrics and use data to implement process improvements.
- Ensure sales attainment across all stores by closely monitoring sales performance and implementing improvement strategies.
- Guide and support all Restaurant Managers to improve individual store performance, operational execution, and team productivity.
2. Menu and Beverage Development
Lead the creation and seasonal updates of food and beverage menus, wine lists, and specialty offerings.Collaborate with the Executive Chef and Bar Manager to ensure innovation, profitability, and alignment with market trends.Ensure product consistency, appropriate pricing, and alignment with customer expectations.3. Cost and Budget Management
Oversee food, beverage, and labor cost control systems to ensure adherence to budget.Analyze financial reports and monitor expense trends to identify cost-saving opportunities.Implement forecasting and inventory control systems to support accurate budgeting and profitability.4. Staff Management and Development
Onboarding, scheduling, and performance evaluation of F&B personnel.Provide ongoing training, coaching, and leadership development.Promote a culture of accountability, guest-focus, and continuous improvement.Ensure team compliance with safety, sanitation, and hospitality standards.5. Vendor and Supplier Relations
Build and maintain strategic relationships with suppliers and vendors.Negotiate favorable contracts and purchasing terms to ensure cost-effectiveness and consistent quality.Evaluate supplier performance and source alternatives as needed.6. Quality Assurance and Compliance
Establish and enforce quality control protocols for all food and beverage operations.Ensure strict compliance with local and national health, sanitation, and food-handling regulations.Monitor guest feedback, conduct service reviews, and lead corrective actions when needed.7. Event and Promotion Management
Plan, organize, and oversee in-house events, seasonal promotions, and private functions.Collaborate with the Marketing and Service Teams for event coordination and successful implementation.Monitor event performance and adjust plans based on customer response and operational impact.8. Strategic Planning and Execution
Provide input into long-term strategic plans and annual budgeting for F&B operations.Analyze market trends, competitor activity, and guest behavior to drive informed decision-making.Develop and lead initiatives that enhance brand positioning and revenue growth.9. Cross-Functional Coordination and Problem Resolution
Work closely with HR, Finance, Marketing, and other departments to ensure alignment of F&B goals with company objectives.Serve as the primary escalation point for operational, staffing, and guest-related issues.Resolve problems promptly and professionally, promoting a solutions-oriented culture.Perks and Benefits :
We value our employees and offer the following perks :
Competitive salary and performance-based incentives
Meal allowances or complimentary staff meals
Health and wellness support (e.g., medical coverage, wellness programs)
Opportunities for career growth, training, and development
Employee referral program with rewards
Fun and inclusive workplace culture, events, and team-building activities
Flexible schedules where applicable
Recognition programs for outstanding performance
