Food and Beverage Manager

• Culinary Leadership: Provide visionary culinary direction and innovation, crafting menus that reflect our commitment to excellence and resonate with diverse guest preferences.

• Operational Excellence: Oversee the day-to-day operations of all food and beverage outlets, ensuring seamless coordination and exceptional service delivery.

• Menu Development: Collaborate with the culinary team to create seasonal menus that incorporate fresh, locally sourced ingredients to realize the Farm to Table concept as well as the resort‘s sustainability practices

• Financial Performance: Develop and manage budgets, control costs, and implement strategies to optimize revenue and profitability across all food and beverage outlets.

• Guest Experience: Continuously enhance the guest experience by maintaining high standards of service, food quality, presentation, and ambiance.

• Vendor and Supplier Relations: Establish strong relationships with suppliers and vendors to ensure timely delivery of high-quality ingredients and products.

• Team Management: Recruit, train, and lead a team of culinary and service professionals, fostering a culture of collaboration, creativity, and growth.

• Regulatory Compliance: Ensure compliance with health, safety, and sanitation standards, as well as all relevant food and beverage regulations.

• Innovation and Trends: Stay abreast of industry trends, emerging culinary techniques, and guest preferences to introduce new concepts and experiences.

• Event Planning: Coordinate and execute special events, private dining experiences, and catering services, tailored to exceed guest expectations.

• Collaboration: Work closely with the marketing and sales teams to develop strategies for promoting and maximizing revenue from food and beverage offerings.

• Sustainability: Integrate sustainable practices and ethical sourcing into food and beverage operations, contributing to the company‘s commitment to responsible business practices.

- Salary: negotiable based on experiences.

- Revenue bonus, holidays, 13th month salary based on Company regulations and revenue.

- Participate in Company activities: professional development and training, team building activities, field trip...

- Work in a dynamic, professional environment.

• Bachelor‘s degree in Culinary Arts, Hospitality Management, or a related field (Master‘s degree preferred).

• 5 years of progressive leadership experience in culinary management within upscale dining establishments or luxury hotels.

• Proven ability to lead culinary teams, drive creativity, and deliver exceptional dining experiences.

• Strong financial acumen, including budgeting, cost control, and revenue optimization.

• Excellent communication, interpersonal, and organizational skills.

• In-depth knowledge of culinary trends, dietary requirements, and guest preferences.

• Proficiency in Microsoft Office Suite and relevant restaurant management software.

- All copies/scaned certifications

- Reference list

- Letter of recommendation (if any)