Food Manager

The Assistant Manager – F&B Service will lead the Food & Beverage department and manage all F&B operations including restaurant, bar, room service, and banquets. The role involves maintaining high service standards, ensuring guest satisfaction, training the team, and achieving departmental goals.

Key Responsibilities:

• Oversee day-to-day operations of all F&B outlets.

• Lead the department as HOD and represent it in management meetings.

• Maintain high service and hygiene standards across all areas.

• Supervise and train staff to ensure smooth operations and excellent guest service.

• Handle guest feedback and complaints professionally.

• Plan and execute events, promotions, and special functions.

• Manage inventory, control costs, and monitor department budgets.

• Coordinate with kitchen and other departments for seamless service.

• Prepare reports, schedules, and performance reviews.

• Ensure compliance with all safety, hygiene, and licensing regulations.

Qualifications & Skills:

• Degree or Diploma in Hotel Management or equivalent.

• Minimum 3 years of experience in F&B Service.

• Strong leadership, communication, and organizational skills.

• Good knowledge of restaurant and bar operations.

• Ability to manage a team and handle pressure during busy operations.

• Computer literacy (MS Office).

• Flexible to work in shifts, weekends, and holidays.