A growing F&B leader who enjoys building structure, improving systems, and taking ownership. Thrives in a dynamic environment and is ready for broader managerial responsibility.
Key Responsibilities
Oversee full F&B operations: restaurant, pool bar, catering, and retail F&B
Lead from the floor, ensuring warm, consistent, guest‑focused service
Manage and coach a team of 12–18 staff, including an assistant manager
Maintain and refine SOPs (service standards, hygiene, cash handling, opening/closing)
Drive commercial performance through upselling, events, and guest engagement
Monitor service‑related costs, staffing efficiency, and basic financial reporting
Coordinate with kitchen, sales & marketing, and front office for smooth operations
Supervise service execution for events, private functions, and group bookings
Qualifications
5–8 years of F&B or restaurant/hotel management experience
Strong hands‑on operational background
Able to lead small teams and multitask in a lean environment
Basic financial awareness: labor, wastage, upselling, simple reporting
Familiar with POS systems and basic Excel
Personal traits: calm, proactive, accountable, adaptable, guest‑centric