Description:
- Operational Management: Oversee day-to-day operations of all F&B outlets (restaurants, bars, catering)
- Staff Management: Recruit, train, and manage F&B staff, ensuring high standards of service and team performance
- Budgeting & Cost Control: Monitor inventory, control costs, and maintain profitability while ensuring quality
- Menu Planning & Development: Work with chefs to develop creative and appealing menus, aligning with guest preferences and seasonal trends
- Guest Experience: Ensure exceptional guest service, handling complaints and feedback efficiently
- Compliance & Safety: Ensure all food safety, hygiene, and health regulations are adhered to
- Financial Reporting: Prepare reports on F&B performance, providing recommendations to improve profitability and service
02 Mar 2025;
from:
gumtree.co.za