Job Description

- Hotel & Culinary Services Manager

The

Hotel & Culinary Services Manager

is responsible for overseeing the daily operations of the hotel and its culinary departments, ensuring exceptional guest experiences and maintaining the highest standards of service quality. This role involves managing staff performance, monitoring food & beverage operations, and coordinating with various departments to deliver seamless hospitality services.

Key Responsibilities:

Oversee day-to-day hotel operations, including front office, housekeeping, and guest services. Lead and supervise culinary and food & beverage teams to ensure consistent quality and presentation. Develop menus in coordination with chefs, ensuring cost control, variety, and customer satisfaction. Maintain high hygiene, safety, and quality standards in all dining and kitchen areas. Monitor guest feedback and implement improvements to enhance service delivery. Manage budgeting, cost control, and inventory for both hotel and F&B departments. Train, mentor, and evaluate staff to maintain a professional and service-oriented team. Coordinate with vendors, suppliers, and external partners to ensure smooth operations. Plan and execute special events, banquets, and catering services. Ensure compliance with hospitality regulations and company policies.

Skills & Qualifications:

Strong leadership and team management skills. Excellent communication and guest-relations abilities. Experience in hotel operations and food & beverage management. Knowledge of hygiene standards, safety procedures, and culinary best practices. Ability to work under pressure and maintain high service standards. Strong problem-solving and decision-making skills.
??? ???????: ???? ????