Food and Beverage Manager

• Pre-opening member of the resort
• Responsible for 5 a la carte restaurants, 1 snack restaurant, the main restaurant which is 800 pax capacity, 11 bars and a convention centre which has 10 meetings & a ballroom; and a crew of 125 members.
• Oversaw restaurant, bar and banquet operations in terms of service quality, guest relations, financial and people management issues.
• Followed the P&L flow (sales, cost control, deprivation reports etc.)
• Maintained a high level of guest satisfaction by providing fast and high-quality service.
• Led, motivated and coached the team for maximum performance.
• Planned and followed the weekly shift schedule for the team.
• Took relevant actions to increase sales and profitability, in coordination with sales and marketing departments.
  Controlled the daily income.
• Maintained constant quality control of all areas in all F&B outlets, ensured the required standards were always met.
• Executed HR processes (recruitment, exit, transfer, promotion, off-days, disciplinary and health issues, etc.)  in compliance with the company procedures.

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