Manage and oversee the daily operations of all Food & Beverage outlets, including restaurants, bars, banquets, room service, and staff dining. Ensure excellent guest service and maintain high standards of hospitality, food quality, presentation, and cleanliness. Lead, supervise, and motivate F&B associates to achieve operational and service excellence. Prepare staff schedules, manage manpower requirements, and ensure efficient deployment of team members. Monitor food and beverage costs, expenses, revenue, and profitability while implementing effective cost-control measures. Coordinate with the Executive Chef and kitchen team to ensure smooth food production, menu standards, portion control, and quality consistency. Monitor inventory, purchasing, receiving, storage, and proper utilization of food and beverage products. Ensure compliance with food safety, hygiene, health, and hotel operational standards. Conduct regular inspections of restaurants, kitchens, storage areas, and service areas to maintain required standards. Handle guest feedback and complaints professionally and implement corrective actions to improve guest satisfaction. Coordinate with Sales, Events, Front Office, Housekeeping, Finance, and other departments for smooth hotel operations and events. Develop and implement F&B promotions, special events, and initiatives to increase revenue and enhance the guest experience. Analyze daily and monthly F&B performance reports and take appropriate action to achieve revenue and profitability targets. Conduct staff training, performance evaluations, coaching, and development programs. Ensure compliance with company policies, Marriott standards, HACCP, and local health and safety regulations. Maintain accurate records, reports, and documentation related to F&B operations. Support budgeting, forecasting, and business planning for the Food & Beverage department. Continuously identify opportunities to improve service standards, operational efficiency, guest satisfaction, and departmental profitability.

• Manage daily Food & Beverage operations.
• Lead, train, and motivate F&B associates.
• Monitor food quality, service standards, and guest satisfaction.
• Control F&B costs, inventory, purchasing, and wastage.
• Prepare budgets and monitor financial performance.
• Ensure compliance with food safety, hygiene, and Marriott brand standards.
• Coordinate with Executive Chef, Front Office, Housekeeping, Engineering, HR, and Finance.
• Handle guest complaints and ensure service recovery.
• Support promotions, events, and F&B revenue initiatives.

Important Skills

• Leadership and team management
• Communication and interpersonal skills
• Cost control and budgeting
• Food safety and hygiene knowledge
• Guest-service excellence
• Problem-solving and decision-making
• Microsoft Office / hotel systems
• Good English communication

Desired Candidate Profile

Education High school diploma or equivalent; a degree/diploma in Hotel Management, Hospitality, or F&B is preferred. Experience Several years of experience in Food & Beverage operations. Previous supervisory or management experience in a hotel, restaurant, or hospitality environment. Experience managing restaurants, banquets, catering, or multiple F&B outlets is an advantage.