finance manager

f&b attendant

f&b captain

operations manager

spa operations manager

f b operations manager

Acers Hospitality Consultants

Job Opportunity &ndash; Operations Manager Location: Oman Salary: OMR 1,600/monthPosition Summary We are seeking an experienced Operations Manager to establish and lead the operations function across a multi-brand F&amp;B ecosystem, including multiple outlets, catering/events, and a central kitchen (CK).This newly created role will bring structure, consistency, and accountability across all brands and operations. The Operations Manager ensures operational excellence, adherence to SOPs, profitability, and readiness for new brand launches. Acting as the bridge between outlets, central kitchen, and corporate functions (Finance, HR, Procurement, Marketing), this role will free senior leadership from day-to-day firefighting and position the organization for scalable growth.Key Responsibilities<ul><li>Multi-Brand Outlet Oversight</li><li>Directly supervise all outlet managers.</li><li>Monitor sales, labor, service quality, and customer feedback daily.</li><li>Conduct routine outlet audits (service, hygiene, food safety, cash handling).</li><li>Central Kitchen Integration</li><li>Align CK production with outlet forecasts and catering requirements.</li><li>Monitor dispatch accuracy, fill rates, and delivery SLAs.</li><li>Ensure reconciliation between CK transfers and outlet sales.</li><li>Operational Standards &amp; SOP Compliance</li><li>Roll out and enforce Standard Operating Procedures (SOPs) across all operations.</li><li>Train managers and supervisors to achieve 100% SOP compliance.</li><li>Maintain brand standards for quality, consistency, and customer experience.</li><li>Sales &amp; Profitability</li><li>Track outlet sales, cost of sales, and labor costs.</li><li>Work with Finance to analyze profitability by outlet and brand.</li><li>Identify underperforming outlets/products and implement corrective actions.</li><li>Support menu engineering, upselling, and promotional initiatives.</li><li>People Leadership &amp; Training</li><li>Coach and lead outlet managers and CK supervisors.</li><li>Oversee scheduling, labor optimization, and HR compliance.</li><li>Drive training rollouts in service, hygiene, upselling, and leadership.</li><li>Expansion &amp; Projects</li><li>Lead the operational readiness of new outlets.</li><li>Develop opening checklists, staffing plans, and critical paths.</li><li>Coordinate with Projects, HR, and Marketing for smooth launches.</li><li>Customer Experience &amp; Service Recovery</li><li>Monitor customer complaints and recovery cases.</li><li>Implement structured complaint resolution with tracking and follow-up.</li><li>Drive improvements in satisfaction and loyalty.</li><li>Cross-Functional Collaboration</li><li>Collaborate with Finance, HR, Procurement, and Marketing.</li><li>Ensure decisions are data-driven with regular reporting to leadership.</li></ul>Key Performance Indicators (KPIs)<ul><li>Like-for-like (LFL) sales growth.</li><li>Labor cost % within budget.</li><li>Service audit scores above 90%.</li><li>Customer complaint resolution above 95%.</li><li>CK dispatch accuracy and on-time delivery.</li><li>Timely opening of new outlets/projects.</li><li>Improved profitability per outlet/brand.</li></ul>Qualifications &amp; Experience<ul><li>Bachelor&rsquo;s degree in Hospitality, Business Management, or related field.</li><li>8&ndash;10 years of F&amp;B operations experience, with at least 3 years in multi-outlet/multi-brand management.</li><li>Proven expertise in CK-driven models, catering/events, and outlet supervision.</li><li>Experience launching outlets and enforcing SOPs.</li><li>Strong commercial acumen in sales, labor, and food cost.</li></ul>Skills &amp; Competencies<ul><li>Leadership: ability to coach managers and enforce accountability.</li><li>Operational discipline: detail-oriented in SOPs, hygiene, and service.</li><li>Analytical skills: interpret sales, cost, and labor data effectively.</li><li>Problem-solving: proactive in addressing operational challenges.</li><li>Communication: clear and structured across teams and leadership.</li><li>Customer focus: passion for delivering service excellence.</li></ul>Reporting Line<ul><li>Reports to: CEO / General Manager</li><li>Supervises: Outlet Managers, CK Supervisors, Drivers &amp; Delivery Teams</li></ul>Salary Package<ul><li>OMR 1,600/month</li></ul>Job Type: Full-timePay: RO1,600.000 per month

F&B Operations Manager

Job Opportunity &ndash; Group F&amp;B Cost Controller Location: Oman Salary: OMR 800/monthPosition Summary We are seeking a skilled Group F&amp;B Cost Controller to establish and lead the cost control function across a multi-brand F&amp;B portfolio and central kitchen. This foundational role will design, implement, and oversee systems, policies, and reporting structures to ensure full visibility and control over food, beverage, and packaging costs.Initially, the position is hands-on, covering both central kitchen production and outlet operations, while building the framework for a future multi-person cost control team.Key Responsibilities<ul><li>Department Foundations &amp; Policy</li><li>Develop and implement the first formal Cost Control Manual, covering recipe costing, inventory processes, variance analysis, and reporting formats.</li><li>Standardize communication flows between Procurement, CK production, Stores, and Outlets.</li><li>Establish approval workflows for stock transfers, write-offs, and adjustments.</li><li>Recipe &amp; Menu Costing</li><li>Build and maintain accurate recipe costing sheets for all brands.</li><li>Ensure menu engineering supports targeted gross profit margins.</li><li>Collaborate with chefs and operations leadership on new product costing and menu launches.</li><li>Inventory &amp; Stock Control</li><li>Oversee CK and outlet inventories, reconciling transfers and sales.</li><li>Conduct and supervise regular stock counts across CK and outlets.</li><li>Investigate variances, wastage, and shrinkage; recommend corrective actions.</li><li>Reporting &amp; Analysis</li><li>Deliver weekly and monthly cost reports by brand and outlet.</li><li>Highlight variances between theoretical vs actual cost and escalate findings.</li><li>Support Finance with accurate cost data for consolidated P&amp;Ls.</li><li>Identify cost-saving opportunities and efficiency improvements.</li><li>Training &amp; Compliance</li><li>Train outlet managers, storekeepers, and CK supervisors on cost awareness.</li><li>Build a culture of accountability around food cost management.</li><li>Set KPIs and audit standards for cost compliance.</li></ul>Key Performance Indicators (KPIs)<ul><li>Variance between theoretical and actual food cost below 2%.</li><li>Recipe GP% accuracy and compliance.</li><li>Inventory accuracy above 95%.</li><li>On-time weekly and monthly reporting.</li><li>Reduction in wastage % versus sales.</li></ul>Qualifications &amp; Experience<ul><li>Bachelor&rsquo;s degree in Accounting, Finance, or Hospitality Management.</li><li>5&ndash;7 years of experience in cost control, with at least 3 years in multi-brand F&amp;B or hospitality.</li><li>Expertise in recipe costing, yield analysis, and stock variance investigations.</li><li>Hands-on experience with POS &amp; ERP systems (Odoo, Oracle, SAP, or similar).</li><li>Strong knowledge of central kitchen models and multi-unit operations.</li></ul>Skills &amp; Competencies<ul><li>Analytical mindset with exceptional attention to detail.</li><li>Strong Excel and financial modeling skills.</li><li>Clear communication with the ability to train non-financial staff.</li><li>Integrity and independence in decision-making.</li><li>Ability to work cross-functionally with Finance, Operations, CK, and Procurement.</li><li>Strong problem-solving and investigative skills.</li></ul>Reporting Line<ul><li>Reports to: Group Finance Controller</li><li>Works closely with: Operations Manager, Procurement, CK Supervisors, Outlet Managers</li><li>Future scope: Build and oversee a team of specialized cost controllers as operations expand.</li></ul>Salary Package<ul><li>OMR 800/month</li></ul>Job Type: Full-timePay: RO800.000 per month

Group F&B Cost Controller

Renaissance Corporate Services

Shangri-La Barr Al Jissah Muscat, Sultanate of Oman
 
Nestled in between the dramatic backdrop of rugged mountains and the pristine waters of the Sea of Oman, Shangri-La’s Barr Al Jissah Resort and Spa is set on 124 acres of stunning scenery and home to three spectacular hotels: the family orientated Al Waha comprises 262 rooms, the diverse Al Bandar comprises 198 deluxe rooms and the luxurious and most exclusive Al Husn has 180 elegantly appointed guestrooms and suites. The resort also features 22 Food and Beverage outlets, 1,056 sqm ballroom with 8 breakout rooms, wide variety of recreational facilities, and a spa with 12 treatment villas.
 
The Director of Food & Beverage is responsible for the strategic direction, operational efficiency, and overall profitability of the F&B division. This role ensures exceptional guest experiences through outstanding service and product quality across all F&B outlets, banqueting, and culinary operations. The incumbent will lead a team of professionals while working collaboratively with other departments to drive performance and uphold Shangri-La’s standards of excellence.
 
Key Responsibilities: 
Quality Standards of Service, Food and Beverage
 
Ensure consistency in the quality of service across all restaurants and outlets.
 Conduct daily walkthroughs of all F&B areas (front and back of house) to monitor standards.
 Identify and address shortcomings in both hardware and software affecting service quality.
 Implement and maintain service guidelines with a strong focus on guest satisfaction.
 Coordinate daily with the Executive Chef to ensure food meets agreed standards consistently.
 Ensure uniformity in the quality, taste, presentation, and temperature of beverages.
 Promote creativity in the presentation of wines, cocktails, and mocktails.
 
General Hygiene and Sanitation
 
Enforce Shangri-La’s food safety standards (SFS) and hygiene protocols in all F&B areas.
 Ensure strict adherence to personal hygiene and cleanliness in all outlets.
 
Administration, Reports, and Communication
 
Review overnight reports to stay updated on operational status.
 Share key information from other divisions with the F&B team to ensure operational alignment.
 Conduct daily briefings with outlet leaders to highlight priorities and updates.
 Attend daily Executive Committee (EXCOM) operational briefings.
 Analyze F&B-related data and reports for informed decision-making.
 
Meetings & Monthly Reviews
 
Lead monthly F&B meetings to review: 
Maintenance status updates from Engineering
 Purchasing updates and expense reports
 Achievements, ongoing challenges, and issues
 Staff training needs and topics
 
Budgeting & Forecasting
 
Prepare F&B budgets based on analysis of historical and current performance data.
 Gather key data related to occupancy, reservations, and upcoming events or festive periods.
 Monitor and analyze daily sales, covers, and average check amounts.
 Provide three-month rolling forecasts on covers and average checks to RGM and DOF.
 
Strategic Leadership
 
Develop and implement both short- and long-term business plans aligned with hotel strategy.
 Monitor market trends and competitors to identify new F&B business opportunities.
 Drive innovation in F&B offerings while maintaining brand consistency.
 
Operational Management
 
Oversee day-to-day operations of all F&B outlets, including restaurants, lounges, in-room dining, banquets, and stewarding.
 Maintain high service standards and guest satisfaction across all touchpoints.
 Ensure consistent implementation of health, safety, hygiene, and quality protocols.
 
Financial Oversight
 
Manage F&B financials including budget planning, cost control, and profitability analysis.
 Set KPIs, analyze financial reports, and implement strategies to achieve targets.
 Optimize purchasing and inventory control to manage cost of goods sold (COGS).
 
Team Development
 
Lead, train, and mentor the F&B leadership team to deliver top-tier service.
 Foster a positive and collaborative work environment with strong employee engagement.
 Ensure effective succession planning and staff development programs.
 
Guest Engagement & Experience
 
Champion a guest-centric approach throughout the F&B department.
 Interact regularly with guests to gather feedback and ensure service excellence.
 Implement service recovery strategies to address guest issues promptly and professionally.

Director of Food & Beverage (173163)

Job Opportunity &ndash; Group Finance Controller Location: Oman Salary: OMR 2,200/monthPosition Summary We are seeking an experienced Group Finance Controller to act as the financial steward of a multi-brand F&amp;B group. This role is responsible for consolidating accounts, ensuring financial integrity, and driving profitability across all outlets and a central kitchen.The position is pivotal in transitioning the business into a structured, corporate-level, data-driven organization with clear visibility and control over financial performance.Key Responsibilities<ul><li>Financial Reporting &amp; Consolidation</li><li>Deliver accurate and timely consolidated financial statements across all brands and outlets.</li><li>Prepare monthly management accounts with detailed variance analysis against budget and forecast.</li><li>Budgeting, Forecasting &amp; Planning</li><li>Lead annual budget preparation and rolling forecasts by brand and department.</li><li>Provide scenario analyses to support strategic decision-making.</li><li>Controls &amp; Compliance</li><li>Implement robust internal controls over cash, payments, and financial approvals.</li><li>Ensure compliance with Omani accounting standards, VAT, and regulatory requirements.</li><li>Liaise effectively with auditors, banks, and tax authorities.</li><li>Cashflow &amp; Working Capital Management</li><li>Monitor cashflow and ensure sufficient liquidity for operations and expansion.</li><li>Optimize receivables, payables, and inventory turnover to improve working capital.</li><li>Team Leadership</li><li>Supervise and develop accountants and finance staff.</li><li>Collaborate closely with Procurement, HR, and Operations to ensure integrated financial oversight.</li></ul>Key Performance Indicators (KPIs)<ul><li>Month-end closing accuracy and completion by Day 5.</li><li>Budget variance maintained within &plusmn;5%.</li><li>Timely submission of audited accounts.</li><li>Working capital cycle under 45 days.</li><li>Delivery of monthly financial dashboards to leadership.</li></ul>Qualifications &amp; Experience<ul><li>Bachelor&rsquo;s degree in Accounting, Finance, or related field; CPA/ACCA/CMA preferred.</li><li>8&ndash;10 years of finance experience, including at least 3 years in senior hospitality/F&amp;B finance roles.</li><li>Strong knowledge of Oman VAT regulations and compliance requirements.</li><li>Proven expertise with ERP and financial systems.</li></ul>Skills &amp; Competencies<ul><li>Strategic financial acumen with strong operational understanding.</li><li>Advanced analytical and financial modeling skills.</li><li>Effective leadership, coaching, and team-building abilities.</li><li>High integrity, accuracy, and attention to detail.</li></ul>Reporting Line<ul><li>Reports to: CEO / General Manager</li><li>Supervises: Finance &amp; Accounts Team (Accountants, Payroll Officer)</li></ul>Salary Package<ul><li>OMR 2,200/month</li></ul>Job Type: Full-timePay: RO2,200.000 per monthApplication Question(s):<ul><li>F&amp;B Experience is a MUST</li></ul>

Group Finance Controller

Job Opportunity &ndash; Food Safety &amp; Quality Assurance (QA) Manager Location: Oman Salary: OMR 1,100/monthPosition Summary We are seeking an experienced Food Safety &amp; Quality Assurance (QA) Manager to design, implement, and enforce food safety and quality systems across a multi-brand F&amp;B group, including outlets, catering/events, central kitchen (CK) production, and grab-and-go products.This newly created corporate role ensures full compliance with Omani food safety regulations, drives HACCP/ISO standards, and safeguards brand reputation by embedding world-class food safety practices into every level of operation.Key Responsibilities<ul><li>Food Safety Systems &amp; Compliance</li><li>Develop and implement HACCP-based food safety management systems for CK and outlets.</li><li>Ensure compliance with Omani food safety laws, audits, and international standards (ISO 22000, FSSC, etc.).</li><li>Maintain updated food safety manuals, SOPs, and documentation.</li><li>Audits &amp; Inspections</li><li>Conduct regular internal hygiene and safety audits across CK, outlets, and catering operations.</li><li>Oversee supplier audits to ensure raw material quality and safety.</li><li>Coordinate with external auditors, inspectors, and regulators.</li><li>Training &amp; Awareness</li><li>Design and deliver ongoing hygiene and food safety training for CK staff, outlet staff, and drivers.</li><li>Ensure all new hires complete mandatory food safety induction.</li><li>Drive a culture of accountability around hygiene and safety.</li><li>Quality Assurance &amp; Traceability</li><li>Implement batch coding, labeling, and shelf-life controls for CK and grab-and-go items.</li><li>Establish product recall and traceability procedures.</li><li>Monitor packaging, storage, and transport hygiene.</li><li>Incident &amp; Risk Management</li><li>Investigate customer complaints and safety incidents.</li><li>Lead root cause analysis and corrective/preventive actions (CAPA).</li><li>Report risks, non-conformities, and corrective actions to leadership.</li><li>Cross-Functional Collaboration</li><li>Partner with Operations, CK Production, Procurement, and HR to align standards.</li><li>Support HR with training programs and disciplinary measures for non-compliance.</li><li>Collaborate with Marketing to ensure product claims reflect certifications.</li></ul>Key Performance Indicators (KPIs)<ul><li>Audit scores across outlets and CK above 90%.</li><li>Zero major food safety incidents.</li><li>100% compliance with Omani food safety regulations.</li><li>Staff hygiene training completion rate at 100%.</li><li>Non-conformities resolved within agreed timelines.</li></ul>Qualifications &amp; Experience<ul><li>Bachelor&rsquo;s degree in Food Science, Microbiology, Quality Management, or related field.</li><li>6&ndash;8 years of food safety/QA experience in F&amp;B or hospitality, ideally with CK-driven models.</li><li>HACCP Level 4 certification (mandatory); ISO 22000 or FSSC preferred.</li><li>Strong knowledge of Omani and GCC food safety regulations.</li><li>Experience in supplier audits and catering/event food safety.</li></ul>Skills &amp; Competencies<ul><li>Deep expertise in food safety systems and audits.</li><li>Strong analytical and problem-solving skills.</li><li>Excellent communication and training skills.</li><li>Integrity and high attention to detail.</li><li>Ability to work cross-functionally and enforce compliance.</li></ul>Reporting Line<ul><li>Reports to: CEO / General Manager</li><li>Works closely with: Operations Manager, CK Supervisors, HR, Procurement, Marketing</li></ul>Salary Package<ul><li>OMR 1,100/month</li></ul>Job Type: Full-timePay: RO1,100.000 per month

Food Safety & Quality Assurance (QA) Manager

Mandarin Oriental

<div>
 
 F&amp;B Coordinator
 
 
 
 
 Mandarin Oriental Muscat
 
 is looking for an
 
 F&amp;B Coordinator
 
 to join our
 
 Food and Beverage
 
 team.
 
 
 Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.
 
 
 Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world&rsquo;s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.
 
 
 
 Mandarin Oriental Muscat
 
 
 
 Situated in a prime beachfront location, Mandarin Oriental, Muscat is a chic urban resort that offers 150 stylishly appointed guestrooms and suites, five restaurants and bars, a lush Spa at Mandarin Oriental, and an outdoor swimming pool. The hotel features a one-of-a-kind ballroom boasting spectacular views of the Arabian Sea as well as a variety of banquet and meeting spaces to accommodate social and business events.
 
 
 For those seeking a luxury living experience in one of Muscat&rsquo;s most desirable districts, an exclusive collection of 155 Residences at Mandarin Oriental combine the Group&rsquo;s legendary service, world-class amenities and sweeping sea or mountain views.
 
 
 
 About The Job
 
 
 
 <ul>
 <li>
 F&amp;B Quality coordination - conducting quality sessions and training for all areas with all F&amp;B colleagues.
 </li>
 <li>
 administration, as well as management of all People and culture related paperwork for transfers, promotions, etc.
 </li>
 <li>
 Management of F&amp;B visits
 </li>
 <li>
 Compilation of P&amp;L reviews for all outlets
 </li>
 <li>
 Compilation and administration of event post-mortems for all outlets
 </li>
 <li>
 Main coordinator for group bookings and outlet events
 </li>
 <li>
 Responsible for handling key confidential information, including financial figures, salaries, manning details, People and Culture paperwork
 </li>
 <li>
 Further supporting the Executive Office by supporting the Hotel Manager with any projects that arise
 </li>
 <li>
 Future requirement to develop and manage any projects related to reservations strategy (highly specialized) and to guide the additional reservations colleagues needed for this project.
 </li>
 <li>
 Have a keen knowledge of all food &amp; beverage outlets and concepts in order to complete administrative functions.
 </li>
 <li>
 Manage the diary of the Director Food &amp; Beverage in the most effective way and respond promptly to emails as required.
 </li>
 <li>
 Assist the Director Food &amp; Beverage by creating Power Point presentations, Excel spreadsheets and type any letters and memorandums as designated with proper spelling and correct format.
 </li>
 <li>
 Verify and adjust the F&amp;B management team clock in and clock out records and maintain the attendance system daily and update the vacation plan frequently.
 </li>
 <li>
 Ensure all correspondence and the general filing system are executed flawlessly and are constantly updated and maintained.
 </li>
 <li>
 Request and order stationery and office supplies on a weekly basis.
 </li>
 <li>
 Process expense reports, coordinating the submission of proposals, planning meetings and maintaining departmental database records.
 </li>
 <li>
 Prepare and maintain all relevant monthly and weekly F&amp;B reports, analyses, distribute and file the daily flow of information to and from the office.
 </li>
 <li>
 Attend meetings, take down minutes when requested and perform any other reasonable duties as required by the Director Food &amp; Beverage.
 </li>
 <li>
 Communicate clearly and directly with all colleagues and superiors and avoid misunderstandings and other shortfalls caused by the lack of communication.
 </li>
 <li>
 Be committed to being a team player proactively cooperating and supporting superiors in administrative tasks.
 </li>
 <li>
 Inform the management teams of any misconduct of colleagues and provide evidence to proceed with a disciplinary action as appropriate in accordance with Mandarin Oriental, Muscat procedures.
 
 
 </li>
 </ul>
 
 Our commitment to you
 
 
 
 <ul>
 <li>
 Learning &amp; Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.
 </li>
 <li>
 MOstay. When you work as hard as our colleagues do, it&rsquo;s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.
 </li>
 <li>
 Heath &amp; Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.
 </li>
 <li>
 Retirement Plans. When you show commitment to us, we reciprocate. We offer different retirement plans depending on the length of your service and your role.
 
 
 </li>
 </ul>
 
 We&rsquo;re Fans. Are you?
 
</div>

Food and Beverage Coordinator

Shangri-La Barr Al Jissah Resort & Spa
 Muscat, Sultanate of Oman
 
Nestled in between the dramatic backdrop of rugged mountains and the pristine waters of the Sea of Oman, Shangri-La’s Barr Al Jissah Resort and Spa is set on 124 acres of stunning scenery and home to three spectacular hotels: the family orientated Al Waha comprises 262 rooms, the diverse Al Bandar comprises 198 deluxe rooms and the luxurious and most exclusive Al Husn has 180 elegantly appointed guestrooms and suites. The resort also features 22 Food and Beverage outlets, 1,056 sqm ballroom with 8 breakout rooms, wide variety of recreational facilities, and a spa with 12 treatment villas.
 
Job Summary/Purpose: 
The Resturant Manager is responsible for the operation, management and overall performance of the Food and Beverage operations. As such thecandidate will be directly involved in the day to day running of these areas in connection with staffing, customer services and product quality. Delegation of duties and responsibilities to his/her assistants is necessary to ensure the proper functioning of all phases of F&B service in the areas under control. Implement all standardized procedures, rules and regulations systematically to be in line with hotel standards and policies. It should be noted that Outlet Manager can be designated in charge of any area at any time and therefore must have a full and comprehensive working knowledge of all areas within the Food and Beverage Division.
 
As an Resturant Manager, we rely on you to : 
To reflect the Shangri-La’s Barr Al Jissah Resort & Spa, Muscat’s philosophy by providing highest quality of friendly service to our customer. He/She is to lead by example, always adopting a positive attitude to keep team spirit at its highest.
 To implement service standards and procedures to ensure that they are achieved and followed by proper training, supervision and control.
 To motivate, educate and develop staff on a continuous basis to achieve an overall maximum of efficiency and confidence.
 We expect your outlet to be very busy due to high turnover which means most house guests and a lot of local guests will patronize this outlet. Therefore it is important that everything possible be done to give our guests a good impression of our hotel by making sure that food, service and all other facilities are of high quality.
 The cleanliness, tidiness and orderliness of the outlet is of utmost importance. Thus, a checklist has to be kept at all areas are inspected and faults corrected soonest possible, i.e. lighting, in door plants, walls, cushions, tables and stations. Furthermore, chinaware, glassware, silverware and napkins have to be checked constantly to maintain the standard required.
 To promote good relationship with regular guests. To handle any guest complaint effectively and diplomatically.
 To maximize sales and revenues by providing good service and training his staff to up-sell.
 To capitalize on activities in the hotel and in the community, holidays and events that would bring in extra customers.
 To introduce gimmicks and promotions to the Director/Asst Director of F&B to increase sales.
 To control the Food and Beverage cost of the outlet by implementing strict portion control to prevent any wastage or pilferage. To control the labor cost by proper sales forecasting and scheduling to minimize wastage of manpower.
 To ensure that all furniture, equipment, utensils and silverware under his charge are accounted for, properly handled regularly serviced and maintained to prevent excessive wear and tear.
 To communicate and present a positive attitude to provide leadership to all staff at all times in order to attain all desired goals.
 Be environmental friendly, reduce waste, recycle when possible, and reuse whenever applicable.

Seafood Restuarant Manager (173303)

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