FOOD AND BEVERAGE (F&B) MANAGER

Key Responsibilities Operations Management: Supervise daily opening, running, and closing of restaurants, bars, room service, and catered events. Financial Control: Manage departmental budgets, monitor labor costs, reduce food waste, and drive profit goals. Staff Leadership: Recruit, train, schedule, and evaluate front-of-house and back-of-house service personnel. Menu & Inventory Planning: Collaborate with chefs to design menus, forecast inventory needs, and order supplies from verified vendor…