Job Roles at Garden Top Hotel

Job Summary

• Reporting to the General Manager, you will oversee all property upkeep, leading a team to handle preventative maintenance, reactive repairs (plumbing, electrical, carpentry, etc.), budget management, contractor oversight, and ensuring strict health, safety, and brand compliance to guarantee guest comfort and smooth operations, often requiring hands-on work and leadership skills.

Key Responsibilities

• Team Leadership: Recruit, train, schedule, and motivate maintenance staff (engineers, assistants).
• Maintenance Operations: Manage planned and emergency repairs, inspections, and routine upkeep for guest rooms, public areas, and back-of-house.
• Preventative Maintenance: Develop and implement schedules for routine servicing to prevent major issues and extend equipment life.
• Guest Satisfaction: Respond promptly to guest requests and complaints, resolving issues quickly to maintain high satisfaction.
• Budget & Finance: Create maintenance budgets, control expenses, and manage inventory.
• Contractor Management: Select, oversee, and manage third-party vendors for major projects.
• Compliance: Ensure adherence to all health, safety, fire, and legal regulations
• Projects: Handle ad-hoc projects and capital improvements as directed by management.
• Reporting: Provide reports to general management on maintenance activities, expenditures, and status.

Requirements

• Candidates should possess a B.Sc Degree with 6 – 10 years experience.

Essential Skills:

• Strong knowledge of electrical, plumbing, AC, carpentry, and mechanical systems.
• Proven experience in hospitality maintenance.
• Excellent leadership, problem-solving, and organisational skills.
• Ability to work hands-on and stay calm under pressure.
• Understanding of budgeting and financial control.
• Commitment to health & safety standards.

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Role Overview

• We are seeking a hands-on, results-driven Food and Beverage Manager to lead all culinary and beverage operations.
• You will be responsible for the complete F&B cycle: from menu innovation and kitchen management to service excellence, cost control, and team leadership.
• Your mission is to elevate the kitchen into a must-visit culinary destination, driving profitability and outstanding guest satisfaction.

Key Responsibilities
Operational Leadership:

• Oversee the daily operations of Kitchen and all bar/service outlets.
• Ensure seamless, efficient, and high-standard service across all F&B touchpoints.
• Implement and maintain rigorous health, safety, and hygiene standards.

Menu & Culinary Innovation:

• Collaborate directly with the Executive Chef to develop innovative menus.
• Drive creative concepts for seasonal offerings, special events, and promotions.
• Ensure food quality, presentation, and consistency meet premium standards.

Financial & Inventory Management:

• Manage the F&B budget, P&L, and cost centers with a focus on profitability.
• Implement strict inventory control, procurement systems, and waste reduction programs.
• Negotiate with suppliers to ensure quality and cost-effectiveness.

Guest Experience & Service:

• Train and lead the F&B team to deliver exceptional, personalized guest service.
• Actively manage guest feedback, resolve issues promptly, and enhance the overall dining experience.
• Develop and monitor service standards and SOPs.

Team Development:

• Recruit, train, schedule, and motivate F&B staff (wait staff, bartenders, baristas, supervisors).
• Foster a positive, productive, and professional work environment.
• Conduct performance reviews and support team growth.

Requirements & Experience

• Candidates should possess a Bachelor's Degree with a minimum of 5 years of proven experience in Food and Beverage Management, preferably within a hotel, upscale restaurant, or boutique hospitality group.
• Strong financial acumen with experience managing budgets, costing, and profitability.
• In-depth knowledge of inventory systems, procurement, and cost control measures.
• Excellent leadership and people management skills; a natural trainer and motivator.
• Passion for food, beverage trends, and creating memorable guest experiences.
• Ability to work under pressure in a fast-paced environment.
• Strong communication and problem-solving skills.
• A degree or diploma in Hospitality Management, Business, or a related field is an advantage.

Qualities We Value:

• A hands-on operator who leads from the front.
• A creative thinker with a passion for culinary excellence.
• A detail-oriented organizer who thrives on system and efficiency.
• A proactive leader who builds strong, cohesive teams.