F&B Manager

Manage daily operations of the F&B outlet, including staff scheduling, inventory control, and menu planning. Oversee front-of-house service standards, food quality, and customer experience while ensuring compliance with health and safety regulations. Handle vendor relations, procurement, and budget management to optimize profitability and reduce waste. Maintain accurate financial records and prepare monthly reports for senior leadership. Collaborate with the culinary team to develop seasonal menus and implement cost-saving initiatives.