Food & Beverage Manager

- A minimum of 2–5 years in a supervisory or management role within the F&B industry, preferably in hotels or high-volume restaurants. - A degree in Hospitality Management, Culinary Arts, or Business Administration is often required. - Proficiency in POS systems, inventory management software, and MS Office. - Proven ability to manage budgets, control food/beverage costs, and analyze profit/loss reports. - Food safety and hygiene certifications (e.g., HACCP) are typically mandatory. - Strategic thinking to drive sales performance and revenue.