Business Performance
• Prepare the annual F&B Service budget and periodic forecasts; manage revenue, payroll and operating expenses within approved targets
• Monitor and control service operating equipment, including chinaware, glassware, cutlery, linen, bar tools and other OS&E
• Review monthly P&L, outlet performance, revenue mix, average check, capture, productivity and cost variances; implement corrective actions
• Participate in management and commercial meetings, contribute to the annual business plan and drive achievement of cluster F&B goals
Operation
• Develop, implement and periodically update service SOPs, sequence of service and outlet operating standards
• Ensure cash handling, POS, discounts, voids, complimentary items, inventory and reporting controls are communicated and followed
• Ensure guests receive warm, efficient and consistent F&B service in line with TRIBE, ibis Styles and Accor standards
• Conduct regular outlet inspections, service observations and guest-experience reviews, and share actions with the teams
• Work with the Cluster Executive Chef, Engineering, Commercial and Rooms teams to align product, service, promotions, maintenance and guest flow
• Conduct regular F&B Service meetings and review daily operations with
Restaurant Managers, Bar leaders and outlet supervisors
• Manage service-related vendors, entertainment providers and contractors, ensuring compliance with hotel policies and agreed standards
• Oversee all cluster F&B Service outlets, including restaurants, lobby lounges, rooftop and pool bars, and room service
Training and Development
• Lead training and development to improve product knowledge, service skills, upselling, productivity, employee engagement and guest satisfaction
• Ensure compliance with brand standards, food safety interfaces, responsible alcohol service, fire and evacuation procedures, and workplace health and safety requirements
Team Management
• Interview, select and recruit F&B Service employees in coordination with People & Culture
• Identify, coach and develop team members with potential for progression
• Set objectives and conduct performance and development reviews with direct reports
• Monitor team members' grooming, attitude, product knowledge and professional service behavior
• Develop and maintain outlet training plans based on business needs, brand standards, guest feedback and individual development needs
• Review staffing plans and rosters against forecasted covers, outlet hours, events, productivity targets and service standards
• Conduct departmental meetings to communicate results, gather feedback, resolve operational issues and strengthen cross-outlet coordination
• Conduct regular outlet walk-throughs to ensure readiness, cleanliness, ambience, equipment condition and service compliance
• Perform other reasonable duties assigned by the Cluster Director of Operations or Management
Relevant educational background, vocational training, academic degree, or professional qualification applicable to the position and commensurate with the position level
Relevant experience in a similar position and/or within a similar scale of operation, commensurate with the position level.
Good knowledge of relevant SOPs, operational standards, health & safety requirements, and workplace regulations.
Good communication, teamwork, problem-solving, and adaptability skills.
Strong commitment to service excellence and professional standards.
Ability to work effectively in a fast-paced hospitality environment.
Relevant professional certifications and English proficiency are advantages, depending on the position.