Responsibilities

• To manage and drive all aspects of the F&B Operations
• To ensure that all Food and Beverage Operations are managed efficiently according to the established concept statements and that they are kept in good and hygienic condition.
• To closely monitor the profitability of all Food and Beverage outlets. Provide solutions to improve problem areas and assist in implementing corrective measures ensuring that each outlet is individually profitable.
• To liaise with the Kitchen department on daily operation and quality. Liaise with the Director of Culinary on menu engineering and portion control ensuring the highest food standard are achieved whilst selling at the correct prices.
• To ensure all guest complaints requests and enquiries on food beverage and service are addressed in a timely manner and support the F&B Leaders at all times to ensure the highest standards are maintained.
• To establish a rapport with g...