Job Description GENERAL PURPOSE: To function as the Restaurant & Bar Manager for the Food & Beverage Department and to ensure the various outlets operate successfully and are individually profitable in accordance with the standards of the hotel. Key Responsibilities: Hands-On Leadership: Lead by example in providing exceptional high-end dining and service, ensuring every guest experience exceeds expectations. Team Motivation and Development: Maintain a motivated and highly skilled team, fostering a culture of excellence and ensuring a high standard of guest satisfaction. Talent Recruitment and Management: Collaborate with Operations Manager and the Talent & Culture Team to recruit new team members and manage the life cycle of each staff member, from appraisal to performance coaching. Strategic Marketing and Revenue Generation: Develop marketing and promotions plans to drive incremental revenue and enhance guest engagement. Financial Accountability: Manage monthly costs, inventory, and daily operating expenses, ensuring efficient use of resources and achievement of budgeted profit targets. Compliance and Safety: Ensure compliance with all statutory, HSE standards, procedures, and processes, prioritizing the safety and well-being of both guests and staff. Reporting and Communication: Monitor, report, and document all operations with detailed explanations, and liaise with the Management on finance matters or discrepancies.