F&B Operation Manager

Responsibilities

1. Manage all F&B and day-to-day operations for all branches.
2. Establish targets, KPI’s, schedules, policies and procedures.
3. Managing operation & food cost with the sales budget.
4. Check food, cutleries supplies and order new supplies when necessary.
5. Staff meeting, training and review the daily, weekly, monthly sales on a regular basis with the team.
6. Ability to manage personnel and meet financial targets & assisting in report analysis on stock and sales, highlighting and acting on any actions to be done.
7. Manage employees schedules.
8. Take full responsibility for managing and meeting all committed budgets related to the Staff Restaurant.
9. Follow up on inventory management, spot checks with cost control and restaurant.
10. Preserve excellent levels of internal and external customer service and follow up on feedback.
11. Follow up on exceptional menu requirements, purchase goods and continuously make necessary improvements aligning with management.
12. Identify customer needs and respond proactively to all of their concerns.
13. Lead F&B team by attracting, hiring, recruiting, training and appraising talented personnel.
14. Provide a two-way communication and nurture an ownership environment with emphasis on motivation and teamwork.
15. Comply with all health and safety regulations.
16. Report to management regarding sales results and productivity.
17. Mastery in delegating multiple tasks.
18. Strong communication and leadership skills.
19. Up to date with food and beverage trends and best practices.
20. Guest-oriented and service-minded.
21. Maintain a positive ambiance, fresh look and feel, and brand reputation.
22. Assist in the planning and implementation of marketing activities, promotions, new ideas and menu specifications each season, working closely with Central Support to ensure they fit with guidelines and are of the highest quality.
23. Representative and responsible for special events, catering, etc.