GM-F&B

Key Responsibilities

Financial & Commercial

• Drive business planning, budgeting, and pricing strategies to maximize profitability
• Manage cost centers and KPIs to ensure efficient cost control
• Oversee performance of all profit centers (Outlets, Bar, Events)

Operations

• Ensure smooth day-to-day operations and cross-functional collaboration
• Maintain high service and product quality standards across all outlets
• Oversee event operations in partnership with the Executive Chef

Marketing

• Develop and execute annual marketing plans
• Monitor market trends and competitor activities to stay competitive

People Management

• Lead recruitment and development of F&B teams
• Coach and mentor department heads to drive team performance
• Oversee performance reviews and career development plans

Others

• Improve SOPs and operational processes
• Ensure consistent delivery of brand standards and guest experience

Qualifications

• Bachelor's degree in Hospitality, Hotel Management, or related field
• 5–10 years in hotel F&B operations, with 3–5 years at Director level
• Experience in lifestyle or standalone restaurant operations preferred
• Strong leadership, financial, and operational management skills
• Proficient in systems such as Micros, Opera, and MS Office
• Excellent communication and team development abilities