Requirement:

• Minimum of 7 years of experience in related managerial roles in restaurant, F&B outlet group, and kitchen. Proven experience in handling multi-outlet operations (restaurant, café, banquet, or hotel F&B).
• Take full management of end-to-end Food & Beverage operations, driving excellence across all outlets while delivering a refined, consistent, and memorable customer experience aligned with international standards.
• Monitor store performance metrics (sales, profitability, customer satisfaction, inventory control). Ensure full compliance with health, safety, and hygiene regulations, maintaining operational integrity and brand reputation at all times.
• Collaborate closely with teams and cross-functional departments to continuously improve menu offerings, service delivery, and overall customer satisfaction.
• Manage and lead a team of dedicated F&B professionals, providing mentorship and support to drive continuous improvement.
• Familiarity with international service standards and best practices. Proven to develop the diverse range of menus that cater to both local and international tastes.
• Execute strategic initiatives and enhance F&B service from intimate gatherings to large-scale corporate events, and committed to crafting dishes that delight and inspire.
• Outstanding communication, service oriented, leadership, and interpersonal abilities, fluency in English (spoken and written). A Bachelor’s degree in Hospitality, Tourism, Culinary, Nutritional Science (background in Dietetics or Nutrition is an advantage) or a related discipline.