Manage daily F&B operations across multiple outlets (restaurants, bars, banquets, room service, etc.)

Develop and implement operational policies, procedures, and service standards

Monitor financial performance, prepare budgets, control costs, and maximize revenue

Lead, train, and motivate F&B teams to achieve service excellence and sales targets

Ensure compliance with health, safety, hygiene, and licensing regulations

Collaborate with culinary and procurement teams on menu engineering, inventory control, and supplier relationships

Analyze guest feedback and operational data to drive continuous improvement

Plan and execute special events, promotions, and seasonal offerings

Work closely with senior management on strategic initiatives and brand standards