Duties: Oversee daily operations of the restaurant, bar and other F&B outlets, including service, staffing and inventory management. Recruiting and training of staff. Collaborating with chefs to create and update menus, ensuring they align with customer preferences and market trends. Manage and control inventory, minimize waste and ensure adequate stock levels of food and beverages. Manage the budget for the F&B department, monitor expenses and identify areas for cost reduction. Implement service standards and deal with customer complaints. Requirements: Grade 12 Diploma or equivalent in Hospitality / Food Service / F&B Management a must. Solid experience as an F&B Manager in a 4/5* environment, with proven history of delivering unique, memorable and exceptional guest experiences. Attention to detail and maintaining a guest centric approach in everything. Knowledge and experience with stock control and POS systems The ability to multitask, work in a fast-paced environment, and meet deadlines. In-depth knowledge of latest food and beverage trends and best practices. Excellent communication skills and developed emotional intellect.

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