F&B Group Manager

Communicate and build strong relationships with the different kitchen teams, F&B outlet teams and events teams
Adhere to food, health and safety standards
Plan, hire, train, oversee and manage the members of staff
Oversee and supervise the operations of the F&B outlets
Ensuring and striving towards the best customer service experience
Able to plan and execute training for staff
Keeps aware of trends, systems, practices and equipment in F&B preparation and service in the hotel and restaurant field through trade publications and actual visits.
Monitor, analyse, and control all labour and inventory costs. This includes preparing the appropriate reports, charts, and schedules to ensure that budgets are met or exceeded while quality is maintained and improved.
Coordinate with Business Development and Marketing on the promotions of the dining outlets and future events and promotions
Designing and implementing new department operating policies and procedures as required.