All job offers Production Manager

Operations Management Oversee daily operations of all F&B outlets, including restaurants, bars, cafes, and catering services. Develop and implement operational procedures to optimize efficiency and service quality. Monitor food and beverage quality to meet or exceed customer expectations. Ensure compliance with health, safety, and sanitation regulations. Staff Management Recruit, train, and manage F&B team members, including chefs, servers, and supervisors. Set performance standards, conduct regular evaluations, and provide feedback. Develop staff schedules and ensure adequate coverage during peak times. Financial Management Create and manage budgets, ensuring cost control and profitability. Analyze financial performance, including sales, expenses, and revenue. Develop strategies to increase profitability, such as promotions or menu updates. Customer Experience Address and resolve customer complaints or feedback professionally. Monitor customer satisfaction levels and implement improvements where needed. Innovate and refresh menus or concepts to enhance customer appeal. Procurement and Inventory Coordinate with supply chain department to source high-quality ingredients and beverages. Manage inventory, reducing waste and controlling stock levels effectively. Marketing and Promotions Collaborate with marketing teams to plan and execute promotional campaigns. Analyze market trends and customer preferences to inform strategies. Skills and Qualifications: Bachelor's degree in Hospitality Management, Business Administration, or a related field (preferred). Proven experience in F&B management, with at least 3-5 years in a leadership role. Strong leadership and team management skills. In-depth knowledge of F&B operations, budgeting, and cost control. Excellent customer service and communication abilities. Proficiency in F&B management software and MS Office. Ability to work in a fast-paced, high-pressure environment. Key Competencies: Leadership and motivation. Strategic thinking and problem-solving. Financial acumen and attention to detail. Creativity and innovation in menu planning and promotions. Work Environment: This role often requires flexible working hours, including evenings, weekends, and holidays. May involve standing for long periods and occasional heavy lifting.