Responsibilities: · Oversee restaurant,café,and room service operations · Control food cost,beverage cost,and overall departmental budget · Manage kitchen and service teams in coordination with Executive Chef · Maintain food safety,hygiene,and service standards · Develop menus promotions,and service improvements

Requirements: · Minimum 6 years experience in F&B management · Strong cost control and operational management skills · International hotel or restaurant background preferred · Good English communication skills