Operations Manager

Duties and Responsibilties:

1. Oversee the daily operations of all food and beverage outlets, cafe, bar, room service, and catering event.
2. Ensure smooth coordination between the kitchen, service staff, and other departments to maintain seamless service.
3. Monitor food and beverage inventory levels and ensure timely replenishment while minimizing waste.
4. Ensure all food and beverage services meet or exceed guest expectations for quality, presentation, and service.
5. Handle guest feedback and resolve complaints in a timely and professional manner.
6. Continuously assess and enhance the dining experience to stay competitive and innovative.
7. Recruit, train, and supervise food and beverage staff, fostering a positive and productive work environment.
8. Schedule and manage staff shifts, ensuring adequate coverage for all service periods.
9. Conduct performance evaluations, provide coaching, and address employee concerns.
10. Develop and manage budgets for food and beverage operations, ensuring profitability and cost control.
11. Analyze sales and revenue reports to identify trends and implement strategies for improvement.
12. Negotiate with vendors and suppliers to secure favorable pricing and quality.
13. Ensure compliance with all health, safety, and sanitation regulations.
14. Maintain licensing and adhere to laws related to food and alcohol service.
15. Conduct regular inspections to uphold operational and safety standards.
16. Collaborate with senior management to create and execute marketing and promotional strategies.
17. Plan and implement menu changes based on customer preferences, seasonal trends, and profitability.
18. Introduce new concepts and dining experiences to enhance competitiveness.

Qualifications, Skills and Experience:

1. Bachelor’s degree in Hospitality Management, Business Administration, or a related field (preferred).
2. Proven experience in managing food and beverage operations within the hospitality industry.
3. Strong leadership and team management abilities.
4. Excellent organizational and multitasking skills.
5. Exceptional customer service and communication skills.
6. Knowledge of food and beverage trends, quality standards, and best practices.