**Key Accountabilities/Duties & Responsibilities**: - Works closely with EAM/ F&B; Manager on planning the Day to day F&B; Opearations. - Manage all F&B; and day-to-day operations within budgeted guidelines and to the highest standards. - Preserve excellent levels of internal and external customer service. - Design exceptional menus, purchase goods and continuously make necessary improvements. - Plan & execute the operations of the F&B; Department. - Ensure that the company and statutory hygiene standards are maintained in all areas. - Plan for department budget and review forecast on revenue and expenditure on monthly basis. - Analyze and submit month-end reports and identify deviation from business plan goals. - Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the Department. - Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Prepare & submit post-mortem promotion report to Management upon completion of promotion. - Implement and maintain control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet is in line with budget. - Track stock levels of food, supplies, and equipment, forecast needs, and oversee ordering as necessary. - Take ownership of budgets and cost control methods to minimize expenses. - Address Guest needs, comments, and complaints. - Adhere to and enforce employee compliance with health, safety, and sanitation standards. - Ensure all employees are working within outlined operating standards. - Identify customers needs and respond proactively to all of their concerns. - Lead F&B; team by attracting, recruiting, training and appraising talented personnel. - Establish targets, KPI’s, schedules, policies and procedures. - Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork. - Appraise staff performance and provide feedback to improve productivity. - Control operational costs and identify measures to cut waste. - Create detailed reports on weekly, monthly and annual revenues and expenses. - Promote the brand in the local community through word-of-mouth and F&B; events. - Explores ways to reach a broader audience (e.g. discounts and social media ads). - Implement policies and protocols that will maintain future F&B; operations. - Responsible for adherence to the Food Safety and Cov-Safe Hygiene Standards. **Essential qualifications for the role are**: - Preferred educational qualifications for the role is a degree in Bachelor Hotel Management and Catering Technology or any other related field.