F&B Manager

• Manages activities of restaurant team members to ensure efficient and effective operations.
• Managers two (2) or more restaurants and achieving financial targets.
• Spear heads menu analysis, provides recommendations and course of action (promotions, deals, etc.)
• Ensures that all food and beverages are prepared and served in accordance with quality standards and preferences.
• Manages labor costs, guest supplies and other related expenses.
• Implementing solutions to reduce waste (cost per cover) and increase profitability.
• Gather guest feedback and recommend service offerings improvement.
• Trains and develops restaurant staff to provide excellent guest service.
• Maintain accurate records of daily revenue report and guest service log.
• Collaborate with senior management and implement strategies to improve restaurant performance, guest satisfaction and profitability.
• Prepares shift schedule and plot leave request based on business demand.
• Manages interviewing, selecting, onboarding, and disciplining team members as required.
• Implements and enforce restaurant policies and procedures, staff conduct and operational guidelines.
• Conduct daily briefings and station allocation.
• Perform all duties as deemed necessary for the success of the department.

Requirements

• Minimum 1 year experience as manager or at least 2 years' experience as assistant manager in Bar, restaurant and hotel operations.

• With Integrated resort background is an advantage

• Can assist in providing justification for monthly and annual inventory audit findings such as hygiene, laundry and OS&E

• Can assist justification on restaurant performance, revenue, COGS and EBITDA

• Can facilitate training on proper guest service practices, food safety standards and company policies.

• Working knowledge on relevant available systems such as Birchstreet, Aglysis, Opentable, Cashiering etc.