Join our team as the Food & Beverage Manager. As our hotel's Food and Beverage Manager, you will oversee all aspects of food and beverage operations, including managing staff, creating menus, controlling costs, and ensuring compliance with health and safety regulations. Key responsibilities include managing budgets, overseeing purchasing and inventory, training staff, and maintaining high standards of quality and guest satisfaction. Responsibilities: • Staff management : Recruit, train, schedule, and manage all food and beverage staff, including servers, bartenders, and kitchen personnel. • Menu development : Collaborate with chefs to design and update menus, ensuring they align with hotel branding and customer preferences. • Financial management : Develop and manage budgets, monitor expenses, control costs, and forecast future requirements to ensure profitability. • Operations and quality control : Oversee daily operations for all food and beverage outlets (e.g., restaurants, bars, room service, and banquet) to ensure consistent quality and service. • Purchasing and inventory : Manage the ordering, delivery, and storage of food and beverage supplies, including managing vendor relationships and negotiating contracts. • Health and safety : Ensure all operations comply with health, safety, and hygiene regulations. • Customer service : Handle customer feedback and complaints, and work to enhance guest satisfaction. • Sales and marketing : Develop promotional events and collaborate with sales teams for catering and banquets. Qualifications: • Prior food and beverage management experience • Hotel experience is ideal but not required Compensation: $0

• Staff management: Recruit, train, schedule, and manage all food and beverage staff, including servers, bartenders, and kitchen personnel.  • Menu development: Collaborate with chefs to design and update menus, ensuring they align with hotel branding and customer preferences.  • Financial management: Develop and manage budgets, monitor expenses, control costs, and forecast future requirements to ensure profitability.  • Operations and quality control: Oversee daily operations for all food and beverage outlets (e.g., restaurants, bars, room service, and banquet) to ensure consistent quality and service.  • Purchasing and inventory: Manage the ordering, delivery, and storage of food and beverage supplies, including managing vendor relationships and negotiating contracts.  • Health and safety: Ensure all operations comply with health, safety, and hygiene regulations.  • Customer service: Handle customer feedback and complaints, and work to enhance guest satisfaction.  • Sales and marketing: Develop promotional events and collaborate with sales teams for catering and banquets.