Conduct regular operational inspections and monitor the outlets to ensure consistency in service quality, food quality, hygiene, cleanliness and overall guest experience.
Establish, review and continuously improve the existing Standard Operating Procedures (SOPs), service standards and work processes to enhance operational efficiency and service excellence.
Ensure all F&B operations comply with the company’s policies, procedures, food safety requirements and applicable five-star hotel standards.
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* Preferably possess a recognized Diploma or Degree in Hospitality Management, Hotel Management, Culinary Management or a related discipline.* Minimum 5 years of relevant F&B operational experience, with at least 2–3 years in a managerial capacity, preferably in a five-star hotel or luxury hospitality environment.* Candidates with experience in six- or seven-star/luxury hotel operations will have an added advantage.* Strong knowledge and proven experience in F&B operations, forecasting, budgeting, menu planning/design, cost control and P&L management.* Proven experience in developing, reviewing and implementing SOPs, service standards and operational workflows.* Good understanding of five-star hotel service standards, Forbes Travel Guide standards and luxury hospitality service excellence.* Strong knowledge of food safety, hygiene, quality assurance and F&B operational standards.* Excellent command of written and spoken English and Bahasa Malaysia. Ability to converse in Mandarin or Cantonese will be an added advantage.* Pleasant personality with excellent interpersonal, communication and customer service skills.* Strong leadership, decision-making, problem-solving and organizational skills.* Demonstrated ability to lead, coach and develop a diverse F&B team.* Strong business acumen with the ability to analyze operational and financial data and translate findings into practical improvement initiatives.* Highly customer-oriented, proactive and results-driven with a strong commitment to service excellence.* Ability to work under pressure and manage multiple priorities in a fast-paced and dynamic hospitality environment while ensuring operational smoothness and efficiency.