Food & Bev Manager/Chef

• Plan, prepare, and execute breakfast and lunch menus
• Ensure consistent quality, portion control, and timely service.
• Oversee food preparation, cooking, and presentation standards.
• Manage Food and Beverage inventory, order supplies, and control costs.
• Maintain cleanliness and compliance with food safety and hygiene standards
• Supervise and support kitchen and bar staff as needed.
• Manage front-of-house staff for smooth service coordination.
• Suggest menu improvements or seasonal specials in collaboration with management.

• Knowledge of traditional and modern food preparation techniques.
• Strong understanding of Food and Beverage Management, food safety, stock control, and kitchen management.
• Ability to manage a team and remain calm under pressure.
• Excellent time management and organizational skills.
• Friendly, approachable demeanor with a customer-focused attitude.

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