Job Summary
Leads day-to-day operations across all food & beverage outlet to ensure profitability, service excellence, and compliance with health & safety standards
Responsibilities
- Operations Management: Oversee daily F&B operations across outlets including restaurants, bars, banquets, and room service. Ensure smooth service flow during peak and off-peak hours
- Team Leadership: Recruit, train, schedule, and evaluate F&B staff. Build a strong service culture and reduce turnover through coaching and development
- Financial Performance: Manage P&L for F&B outlets. Control food cost, beverage cost, labor cost, and wastage. Prepare budgets, forecasts, and monthly reports
- Quality & Standards: Maintain consistent food quality, presentation, and service standards. Implement SOPs and conduct regular audits
- Guest Experience: Handle guest feedback and complaints. Drive service recovery and ensure high satisfaction scores/reviews
- Compliance: Enforce hygiene, HACCP, HALAL, and local authority regulations. Ensure licensing and safety standards are met
- Inventory & Suppliers: Oversee purchasing, stock control, and vendor relationships. Negotiate contracts to optimize cost and quality
- Sales & Marketing: Collaborate with marketing on promotions, menus, and events to increase footfall and average spend. Support banquet/event sales
- Menu Development: Work with chefs on menu engineering, pricing, and seasonal updates based on cost analysis and trends
Requirement
- 5+ years experience in F&B management, with at least 2 years in a multi-outlet or hotel setting
- Diploma/Degree in Hospitality, Culinary Arts, or Business Management preferred
- Strong leadership, financial acumen, inventory control, conflict resolution, and POS system knowledge
- Food handling/hygiene certification required. HACCP knowledge is a plus
- Able to work weekends, holidays, and late shifts
- Strong communication in English & Bahasa Malaysia.
