Job Summary: Overall management of the food and beverage department to ensure an excellent experience and high quality standards for customers and guests. Key Highlights: 1. Manage and oversee the food and beverage department 2. Ensure an excellent experience for customers and guests 3. Establish quality and customer service standards **Job Objective** Manage, evaluate, plan, implement, organize, direct, and control the food and beverage department by delegating and sharing authority with various operational staff members, assuming ultimate responsibility for all operations, ensuring an excellent customer and guest experience to achieve high quality standards. **Requirements** * Age: 30 years and above. * Gender: Unrestricted. * Working hours: 8-hour shift with flexible availability. * Education: Bachelor’s degree or professional certification in Cultural Tourism and Gastronomic Culture, Tourism, Tourism Administration, Tourism Business Administration, Hotel Administration, Food Engineering, Restaurant Administration, Food Service Administration, or Gastronomy. * Languages: Spoken and written English. * General work experience: 3 years. **Responsibilities** * Oversee feasibility and cost control within the department and manage necessary supplies for operations. * Collaborate with the Human Resources Department and Executive Chef to propose selection, orientation, and training of personnel under supervision. * Evaluate culinary activities according to service, food quality, and cleanliness standards to deliver efficient service. * Participate in the public relations program for the department. * Supervise and coordinate all hotel events and receptions. * Evaluate the performance of the food and beverage department and implement necessary adjustments to improve guest satisfaction. * Establish quality and customer service standards for the food and beverage department. * Manage food and beverage inventory, ensuring proper stock rotation and minimizing waste. * Prepare monthly reports on items such as: Monthly consumption projections, review of dish and beverage preferences, development of recommended concept changes, establishment of annual departmental objectives, and inventory management. * Personally verify that guests at consumption points receive optimal service. * Carry out tasks assigned by immediate supervisors or derived from applicable regulatory provisions. **Specific Knowledge** Management of all food and beverage orders, personnel, and finances. **Skills** Maintain smooth communication with hotel management and other departments. Employment Type: Full-time Salary: $10,000.00 - $12,000.00 per month Work Location: On-site employment