1. Operational Management:
· Develop and implement strategies to achieve the resort's food and beverage goals, including revenue targets, guest satisfaction, and cost controls.
· Monitor and manage all food and beverage outlets, including restaurants, bars, lounges, banquets, room service, and catering.
· Ensure compliance with health and safety regulations, as well as food and beverage quality standards.
· Oversee inventory management, including ordering, stock control, and minimizing waste.
2. Menu Planning and Development:
· Collaborate with kitchen teams to create innovative menus that meet guest preferences and market trends.
· Monitor menu performance, guest feedback, and sales data to make informed decisions on menu adjustments and updates.
· Work closely with suppliers and vendors to source high-quality ingredients and negotiate favorable contracts.
3. Guest Relations:
· Interact with guests, ensuring their needs are met and addressing any concerns or complaints promptly.
· Maintain a strong presence in food and beverage outlets, establishing relationships with regular guests and gathering feedback.
· Continuously seek opportunities to enhance guest experiences and exceed their expectations.
4. Financial Management:
· Prepare and manage budgets for the food and beverage department, monitoring expenses and revenue streams.
· Implement cost control measures without compromising quality and service.