Oversees the daily operations of the food and beverage department to ensure excellent service, quality, and profitability. Manages restaurant, bar, and kitchen teams; Plans menus and promotions in coordination with the culinary team; And ensures compliance with health, safety, and sanitation standards. Monitors inventory, controls costs, and analyzes sales to improve performance. Handles staff scheduling, training, and performance evaluations while maintaining high guest satisfaction and smooth coordination between departments. Perform other duties assigned by the Management.