Responsibilities:

Operations Management: Ensuring smooth day-to-day operations, including quality service, hygiene, safety, and cleanliness standards in all F&B outlets and retail stores.

Financial Performance: Monitoring budgets, generating financial reports, forecasting, and cost control across all F&B outlets and retail stores.

Menu and Marketing: Collaborating with chefs on menu development, exploring F&B market trends, developing sales programs, and executing marketing plans to promote products and drive revenue.

Inventory Management: Maintaining accurate inventory levels, optimizing stock, and liaising with Procurement for replenishment.

Team Leadership: Hiring, training, scheduling, and supervising staff, providing guidance and coaching, and fostering a positive work environment, while motivating staff to meet sales targets.

Customer Experience: Handling customer complaints and feedback promptly to ensure satisfaction and enhance the overall customer experience.



Requirements:

Education: A diploma or degree in Hospitality Management, Food & Beverage Management, Business Administration, or a related field is preferred.

Experience: A minimum of 3-5 years of experience in a managerial role within the F&B industry, preferably with experience in retail operations and setting up new outlets, is required.

Skills: Strong leadership, communication, problem-solving, decision-making abilities and business sense are essential for managing F&B outlets and retail operations effectively. In-depth knowledge of F&B operations, market trends, and POS systems are also necessary.