Minimum 10+ years of experience in the hospitality industry with strong expertise in F&B operations.

Proven ability to manage restaurants, catering, or banquet services at a high standard.

Strong leadership skills to oversee staff, training, and service quality.

Excellent knowledge of menu planning, cost control, and vendor management.

Ability to deliver exceptional guest experiences with attention to detail.

Strong organizational, problem-solving, and interpersonal skills.

Prior experience in luxury hotels, fine dining, or premium establishments preferred.