Key Responsibilities: Oversee all food and beverage operations, including restaurants, bars, and room service. Develop and implement creative menus that highlight local ingredients and flavors. Manage inventory, ordering, and budgeting to maximize profitability. Ensure compliance with health and safety regulations. Train, mentor, and schedule staff to deliver outstanding service. Collaborate with the executive chef to maintain food quality and presentation. Monitor guest feedback and make improvements as necessary. Requirements: Bachelors degree in Hospitality Management or related field. Minimum 5 years of experience in food and beverage management, preferably in a luxury setting. Strong leadership and team management skills. Excellent communication and interpersonal abilities. Knowledge of wine and beverage pairing. Ability to work flexible hours, including weekends and holidays. Passion for wildlife conservation and sustainable practices in hospitality.
