•Manage chef, kitchen staff, and service team of over 45 to provide stellar dining experiences to high-profile patrons • Developing and Designing exceptional menus, Pricing and special food offerings to increase revenue and customer satisfaction • Manage all Food and Beverage Outlet operations • Maintain exceptional levels of service • Ensure compliance with SOPs • Manage all F&B Service staff • Manage guest queries in a timely and efficient manner • Prepares Banquet cost analysis for all functions, inventory and system monitoring • Set targets, objectives, work schedules, budgets and SOPs • Take part in utilizing the menu price in the light of the cost of commodities • Monitor PAR levels for all food items to ensure proper levels • Conduct a routine yield test to serve a rational menu pricing to meet acceptable cost Percentage • Work on continuous improvement • Assist other departments wherever necessary and maintain good working relationships • Leading F&B team by attracting, training and appraising talented personnel • Preserve excellent levels of internal and external customer service