F&B Manager

Manages activities of restaurant team members to ensure efficient and effective operations.
Manages two (2) or more restaurants and achieving financial targets.
Spear heads menu analysis, provides recommendations and course of action (promotions, deals, etc.)
Ensures that all food and beverages are prepared and served in accordance with quality standards and preferences.
Manages labor costs, guest supplies and other related expenses.
Implementing solutions to reduce waste (cost per cover) and increase profitability.
Gather guest feedback and recommend service offerings improvement.
Trains and develops restaurant staff to provide excellent guest service.
Maintain accurate records of daily revenue report and guest service log.
Collaborate with senior management and implement strategies to improve restaurant performance, guest satisfaction and profitability.
Prepares shift schedule and plot leave request based on business demand.
Manages interviewing, selecting, onboarding, and disciplining team members as required.
Implements and enforce restaurant policies and procedures, staff conduct and operational guidelines.
Conduct daily briefings and station allocation.
Perform all duties as deemed necessary for the success of the department.

Minimum 1 year experience as manager or at least 2 years' experience as assistant manager in Bar, restaurant and hotel operations.
With Integrated resort background is an advantage
Can assist in providing justification for monthly and annual inventory audit findings such as hygiene, laundry and OS&E
Can assist justification on restaurant performance, revenue, COGS and EBITDA
Can facilitate training on proper guest service practices, food safety standards and company policies.
Working knowledge on relevant available systems such as Birchstreet, Aglysis, Opentable, Cashiering etc.

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