Education & Qualifications

Bachelor’s Degree or Diploma in Hospitality Management, Hotel & Restaurant Management, Business Administration (with F&B specialization preferred)

Additional certifications such as Food Safety & Hygiene (HACCP), Bar & Beverage Management, Customer Service Training are an advantage.

Experience

Minimum 3–5 years of experience in F&B operations.

At least 2 years in a supervisory or managerial role

Experience in Restaurant and bar operations, Banqueting & events (important for hotels with conference facilities), Cost control and inventory management

Key Skills

Strong leadership and team management skills

Excellent customer service and guest relations

Financial management (budgeting, cost control, revenue tracking)

Knowledge of food costing and menu engineering

Stock control and procurement management

Strong communication and interpersonal skills

Problem-solving and decision-making ability

Ability to work under pressure and long hours

Core Responsibilities

Oversee daily operations of restaurant, bar, and room service.

Ensure high service standards and guest satisfaction.

Manage and supervise, Waiters/Waitresses, Barmen, F&B Supervisors.

Monitor food and beverage costs (target: 30–45% depending on concept).

Develop and update menus with the Executive Chef.

Handle inventory control and stock audits.

Coordinate events, conferences, and banquets.

Ensure compliance with health & safety regulations.

Prepare daily, weekly, and monthly reports.

Personal Attributes

Professional appearance and grooming.

High level of integrity and accountability.

Attention to detail.

Strong organizational skills.

Energetic and proactive.

Systems Knowledge (Added Advantage)

Familiarity with hotel systems such as POS systems (e.g., Micros, Opera POS), Inventory systems, Basic accounting software

• Oversee daily operations of restaurant, bar, and room service.
• Ensure high service standards and guest satisfaction.
• Manage and supervise, Waiters/Waitresses, Barmen, F&B Supervisors.
• Monitor food and beverage costs (target: 30–45% depending on concept).
• Develop and update menus with the Executive Chef.
• Handle inventory control and stock audits.
• Coordinate events, conferences, and banquets.
• Ensure compliance with health & safety regulations.
• Prepare daily, weekly, and monthly reports.

• Strong leadership and team management skills
• Excellent customer service and guest relations
• Financial management (budgeting, cost control, revenue tracking)
• Knowledge of food costing and menu engineering
• Stock control and procurement management
• Strong communication and interpersonal skills
• Problem-solving and decision-making ability
• Ability to work under pressure and long hours

• Bachelor’s Degree or Diploma in Hospitality Management, Hotel & Restaurant Management, Business Administration (with F&B specialization preferred)
• Additional certifications such as Food Safety & Hygiene (HACCP), Bar & Beverage Management, Customer Service Training are an advantage.
• Minimum 3–5 years of experience in F&B operations.
• At least 2 years in a supervisory or managerial role
• Experience in Restaurant and bar operations, Banqueting & events (important for hotels with conference facilities), Cost control and inventory management
• Familiarity with hotel systems such as POS systems (e.g., Micros, Opera POS), Inventory systems, Basic accounting software