RESPONSIBILITIES:

• Lead, mentor, and manage all F&B teams (restaurants, bars, banqueting, room service) to deliver outstanding guest experiences.
• Develop and implement F&B strategic plans, menus, and seasonal offerings in aligment wuth brand standards and local sourcing.
• Manage procurement, inventory, cost controls, monthly budgeting, optimise revenue and minimise waste.
• Ensurecompliance with food safety, hygiene, and health regulations, maintain immaculate workspaces and equipment.
• Create and monitor standard operating procedures for all F&B outlets.
• Drive high service standards, guest engagement, and personalized guest experiences.
• Collaborate with kitchen leadership on menu engineering, portion control. and consistency.
• Monitor and analyse financial performance, revenue managent, and key performance indicators.
• Build and nurture supplier relationships, oversee beverage program development and glassware/stock management.
• Manage events, conferences, and special functions, coordinate with other lodge departments for seamlesss service.
• Lead, train, and develop staff, oversee recruitment, performance reviews, and succession planning.
• Ensure a safe and respectful work environment, uphold sustainabiliy and waste reduction initiatives.

QUALIFICATION AND REQUIREMENTS:

• A degree or diploma in Hospitality Studies, Culinary Arts,Tourism, or an equivalent field
• Minimum of 2 years work experience

• Lead, mentor, and manage all F&B teams (restaurants, bars, banqueting, room service) to deliver outstanding guest experiences.
• Develop and implement F&B strategic plans, menus, and seasonal offerings in alignment with brand standards and local sourcing.
• Manage procurement, inventory, cost controls, monthly budgeting, optimize revenue and minimize waste.
• Ensure compliance with food safety, hygiene, and health regulations, maintain immaculate workspaces and equipment.
• Create and monitor standard operating procedures for all F&B outlets.
• Drive high service standards, guest engagement, and personalized guest experiences.
• Collaborate with kitchen leadership on menu engineering, portion control, and consistency.
• Monitor and analyze financial performance, revenue management, and key performance indicators.
• Build and nurture supplier relationships, oversee beverage program development and glassware/stock management.
• Manage events, conferences, and special functions, coordinate with other lodge departments for seamless service.
• Lead, train, and develop staff, oversee recruitment, performance reviews, and succession planning.
• Ensure a safe and respectful work environment, uphold sustainability and waste reduction initiatives.

• A degree or diploma in Hospitality Studies, Culinary Arts, Tourism, or an equivalent field
• Minimum of 2 years work experience