F&B Manager

1. Staff Management: Hiring, training, and supervising staff members, including servers, cooks, and support staff.
2. Operations Management: Overseeing inventory, ordering supplies, and ensuring compliance with health and safety regulations.
3. Customer Service: Ensuring guests have a positive experience by maintaining high standards of service and addressing customer concerns promptly.
4. Financial Management: Monitoring financial performance, such as revenue and expenses, and implementing cost-control measures.
5. Marketing and Promotion: Developing and implementing marketing strategies to attract customers and increase sales.
6. Administrative Tasks: Handling scheduling, payroll, and other administrative duties as required.

Requirements:

Required to work on split shifts

6 days’ work week

Flexible weekly off

Willing to work extra hours as per the business requirement

Compulsory work on weekends and public holidays

Proven experience as a restaurant manager or similar role, ideally in a high-volume establishment.

Excellent leadership and organizational skills.

Strong understanding of restaurant operations and industry trends.

Ability to work under pressure and resolve conflicts efficiently.

Knowledge of POS systems and restaurant management software.

Understanding of food safety and hygiene regulations.

Bachelor’s degree in hospitality management