<ul><li>Set goals for the F&amp;B team to achieve operational excellence, profitability, and guest satisfaction.</li><li>Monitor market trends, competitor activities, and customer preferences to ensure the F&amp;B offerings remain competitive and innovative.</li><li>Oversee day-to-day operations of all F&amp;B outlets, including restaurants, bars, catering services, and banquet facilities.</li><li>Ensure efficient management of kitchen and service staff to maintain high standards of food preparation, presentation, and customer service.</li><li>Work closely with the culinary team to design and optimize menus, considering customer preferences, dietary trends, and cost-effectiveness.</li><li>Develop and manage the F&amp;B budget, including revenue forecasts, cost control, and profit margin targets.</li><li>Monitor expenses, labor costs, food costs, and inventory levels to ensure financial efficiency.</li><li>Implement strategies to increase sales, such as promotional events, special offers, and seasonal menus.</li></ul>

F&B Head