To oversee all aspects of the food and beverage operations, ensuring high standards of service, quality, and profitability. The Food and Beverage Manager is responsible for managing staff, controlling costs, ensuring guest satisfaction, and maintaining compliance with health and safety regulations. Plan, organize, and manage the daily operations of restaurants, bars, banquets, and room service. Develop and implement menus in collaboration with the Executive Chef. Recruit, train, and supervise food and beverage staff. Monitor inventory, order supplies, and control stock levels to minimize waste and costs. Ensure excellent levels of customer service and handle customer complaints professionally. Maintain high standards of hygiene, health, and safety. Prepare budgets, forecasts, and financial reports related to food and beverage operations. Monitor and analyze food and beverage sales to identify areas for improvement. Coordinate with other departments to ensure smooth operations for events and functions. Promote the venue and develop marketing strategies to increase revenue.