Duties and Responsibilities

·         Develop and implement operational strategies to enhance guest satisfaction, revenue generation, and cost control.

·         Manage and coordinate all food and beverage activities, including restaurant service, events, bar operations, and special events.

·         Ensure the highest level of food quality, presentation, safety and consistency in accordance with the restaurant's standards.

·         Maintain a strong working relationship with suppliers and vendors to ensure timely delivery of high-quality ingredients and products.

·         Create and enforce standard operating procedures (SOPs) for all food and beverage service areas.

·         Train, develop, and motivate the staff to deliver exceptional service and meet performance targets.

·         Monitor and analyze financial performance, including revenue, expenditure, loss and profitability.

·         Implement effective inventory management practices to optimize stock levels, minimize waste, pilferage and control costs.

·         Collaborate with the executive chef to curate and update menus, ensuring alignment where possible with guest preferences and market trends.

·         Oversee the bar program, including beverage selection, pricing, and inventory management.

·         Maintain compliance with health, safety, and sanitation regulations, as well as liquor licensing requirements.

·         Coach, manage, develop and mentor managers and line staff of the service team.

·         Foster a positive work environment and promote teamwork, communication, and professional growth among staff members in the various business units.

·         Handle guest inquiries, complaints, and feedback in a prompt and professional manner.

·         Stay updated on industry trends, new technologies, and best practices in food and beverage operations.

Key Requirements Skills, experience and qualification

·         At least 7 years of experience in food and beverage management, preferably in a high-end or fine-dining restaurant setting.

·         A degree in Hospitality Management or a related field is preferred, but relevant experience will also be considered.

·         Strong food and beverage operations knowledge, including fine dining service standards, wine selection, and mixology.

·         Excellent leadership and team management skills.

·         Demonstrated ability to achieve financial targets, control costs, and drive profitability.

·         Exceptional attention to detail and commitment to maintaining high-quality standards.

·         Excellent communication, interpersonal, and customer service skills.

·         Ability to multitask, prioritize, and work effectively in a fast-paced environment.

·         Proficiency in using restaurant management software and other relevant computer systems.

·         Knowledge of health, safety, and sanitation regulations.

HOW TO APPLY

• If you meet the above qualifications, skills and experience send CV urgently to This email address is being protected from spambots. You need JavaScript enabled to view it. quoting the job title as the subject line on your email
• Interviews will be conducted on a rolling basis until the position is filled.
• Only the shortlisted candidates will be contacted.