Head of Food & Beverage (F&B)

Job Summary:

The Head of F&B is responsible for overseeing the overall food and beverage operations of the resort, ensuring high-quality service standards, efficient restaurant management, and an exceptional guest dining experience. This role requires strong leadership in managing service teams, maintaining operational efficiency, and driving service excellence in a remote island hospitality environment.

Key Responsibilities:

- Oversee daily operations of all F&B outlets, including restaurant and bar services.

- Ensure consistent quality of food, beverages, and service standards.

- Train, supervise, and lead a team of waiters, waitresses, and bartenders.

- Develop and implement standard operating procedures (SOPs) for F&B operations.

- Monitor inventory, cost control, and budget management in coordination with management.

- Handle guest feedback and ensure prompt resolution of service issues.

- Maintain hygiene, safety, and cleanliness standards in accordance with regulations.

- Coordinate with kitchen and operations teams to ensure smooth service flow.

- Plan and execute service improvements and team development initiatives.

- Support recruitment, training, and performance evaluation of F&B staff.

Qualifications & Requirements:

- Minimum 5 years of experience in a similar F&B leadership role within hospitality or resort operations.

- Strong leadership skills with proven ability to manage and motivate a service team.

- Experience in restaurant and bar operations, including staff training and supervision.

- Excellent communication and interpersonal skills.

- Strong organizational and problem-solving abilities.

- Ability to work in a remote island environment with limited urban resources and infrastructure.

- Capable of working under pressure in a fast-paced hospitality environment.

- Professional appearance and positive service-oriented attitude.

- Knowledge of food safety, hygiene standards, and service SOPs.

Preferred Attributes:

- Hands-on leadership style with a proactive approach.

- Strong attention to detail and guest satisfaction focus.

- Ability to adapt to island resort operations and seasonal demand changes.