Other Specification:

• A Bachelor’s degree in Hotel Management or a related field is optional but beneficial.
• Previous managerial experience in the hotel industry.
• Strong understanding of restaurant operations, including financial aspects.
• Exceptional interpersonal and leadership skills.
• Minimum of 5 years in a 4/5-star hotel or international brand property, with at least 1 year in a leadership role.

Skills & Abilities:

• Leadership: Demonstrate the ability to motivate and effectively manage staff, creating a collaborative and productive work environment.
• Communication: Possess strong verbal and written communication skills to interact professionally with staff, customers, and vendors.
• Customer-Centric: Exhibit a natural aptitude for providing excellent customer service and handling customer complaints in a professional manner.
• Analytical: Show the ability to analyze sales figures, understand market trends, and make data-driven decisions to enhance profitability.
• Time Management: Be effective at prioritizing tasks, managing time, and multitasking in a fast-paced restaurant environment.
• Technical: Be familiar with restaurant management software and point-of-sale systems.

Personal Attributes:

• Display adaptability and resilience when facing challenges.
• Demonstrate strong decision-making skills, even under pressure.
• Maintain a professional demeanor and appearance.
• Exhibit a genuine passion for the hospitality and service industry.

Job Description:

As the head of the Food and Beverage Service Department, he/she will be responsible for overseeing and managing all aspects of F&B service within the hotel, ensuring the highest standards of service and guest satisfaction.

• Operational Excellence: Manage daily restaurant operations while ensuring strict compliance with health and safety standards.
• Financial Oversight: Handle financial responsibilities, including sales analysis and budgeting, to ensure the restaurant's profitability.
• Team Leadership: Recruit, train, supervise, and evaluate staff, emphasizing the restaurant's standards and culture to create a cohesive and efficient team.
• Customer Focus: Proactively address and resolve customer concerns, ensuring a consistently high-quality dining experience.
• Inventory Management: Oversee inventory levels, coordinate with suppliers, and ensure timely ordering and stock rotation to prevent shortages and waste.

Source: Merojob

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