Cost Controller

Food & Beverage Manager

Job Purpose To oversee the overall restaurant, bar and food and beverage operations, drive revenue growth, maintain high service standards, control operational costs, oversee the padel team, and monitor procurement activities to ensure efficient operations and profitability. Key Responsibilities Operations Management Oversee daily restaurant, bar, and food and beverage operations to ensure smooth service delivery and excellent guest experience. Supervise Floor Supervisors and ensure effective staff deployment, service standards, grooming, discipline, and accountability. Ensure compliance with food safety, hygiene, health and safety requirements, licensing conditions, and company policies. Revenue & Sales Growth Ensure achievement of approved sales targets in the restaurant and assigned padel operations. Monitor daily sales, revenue performance, guest feedback, and customer satisfaction, implementing corrective measures where necessary. Identify opportunities to grow revenue through upselling, promotions, corporate bookings, events, and improved customer retention. Cost Control & Inventory Management Monitor food and beverage costs, stock movement, wastage, breakages, and stock variances in collaboration with the relevant departments. Review purchase requisitions, monitor stock availability, and ensure procurement follows approved company procedures and budgets. Coordinate with the Procurement/Stores team, Executive Chef, Cost Controller, and Finance team to support operational efficiency and cost control. Padel Operations Oversight Oversee the padel team's operational performance, staff attendance, customer experience, bookings, court utilisation, events, and revenue targets. Ensure proper management of padel equipment, merchandise, and shop stock where applicable. Performance Management & Reporting Set performance expectations for Floor Supervisors and the entire floor team, monitor their KPIs, and ensure timely implementation of corrective actions. Prepare and submit accurate weekly and monthly reports on sales, costs, stock, padel performance, and operational challenges. Attend management meetings, implement agreed action points, and promptly escalate significant operational, financial, staffing, and procurement issues. Ensure company resources are properly utilised and that all operations adhere to approved budgets, procedures, and delegated authority. Key Performance Indicators (KPIs) Event Coordination. Team Management. Inventory Management. Staff Performance. Customer Satisfaction. Revenue & Sales. Qualification and Experience Education Bachelor's degree or Diploma in Hospitality Management, Business Administration, or a related field. Experience Minimum of 5 years' relevant experience in food and beverage management, with at least 2 years in a supervisory or managerial role. Experience in restaurant, bar, and padel operations is an added advantage. Technical Skills Strong financial acumen and cost control skills. Excellent knowledge of food safety, hygiene, and health and safety requirements. Proficiency in MS Office applications. Core Competencies Strong leadership and team management skills. Excellent communication and interpersonal skills. High integrity and accountability. Ability to work under pressure and meet deadlines. Results-oriented with a continuous improvement mindset.