Chief Executive Officer - F&B Indusries

Key Responsibilities:Strategic Leadership

• Define and implement the company’s vision, mission, and overall strategic goals.
• Develop long-term business strategies to drive growth, profitability, and market leadership.
• Identify market trends, opportunities, and innovations to position the company competitively in the hospitality or F&B sector.

Operational Oversight

• Oversee all hotel or restaurant operations, ensuring seamless guest experiences and operational efficiency.
• Implement systems to monitor service quality, food safety, and operational performance.
• Ensure compliance with all health, safety, and regulatory standards in the industry.

Financial Management

• Manage the organization’s financial health, including budgeting, forecasting, and financial reporting.
• Develop strategies to maximize revenue, control costs, and optimize profit margins.
• Present financial and business updates to the board of directors and investors.

Team Leadership and Development

• Build and lead a high-performing management team across departments such as operations, sales, marketing, and human resources.
• Foster a culture of excellence, collaboration, and innovation within the organization.
• Provide mentorship and professional development opportunities to team members.

Customer Experience and Brand Management

• Ensure exceptional guest experiences through consistent service quality and attention to detail.
• Oversee marketing and branding initiatives to maintain and enhance the company’s reputation.
• Respond to customer feedback and reviews to improve services and offerings continuously.

Business Development and Partnerships

• Identify and pursue growth opportunities, including new locations, services, or partnerships.
• Build and maintain relationships with key stakeholders, including suppliers, investors, and industry partners.
• Represent the company at industry events, conferences, and networking opportunities.

Sustainability and Innovation

• Promote sustainable business practices, minimizing environmental impact while maximizing efficiency.
• Drive innovation in service offerings, menu development, or hotel experiences to meet evolving customer expectations.

Risk Management

• Identify and mitigate risks associated with operations, finances, or market dynamics.
• Develop contingency plans to address challenges effectively and ensure business continuity.

Qualifications:

• Education: Bachelor’s or Master’s degree in Hospitality Management, Business Administration, or a related field.
• Experience:
• Minimum of 10-15 years of progressive leadership experience in the hotel or restaurant industry.
• Proven track record of managing multi-location operations or high-profile establishments.
• Skills:
• Strong financial acumen and strategic thinking capabilities.
• Exceptional leadership and interpersonal skills.
• In-depth knowledge of hospitality or F&B industry trends, standards, and regulations.
• Proficiency in operational software, CRM systems, and data analytics.

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Job Types: Full-time, Permanent

Pay: RM13,000.00 - RM16,000.00 per month

Schedule:

• Monday to Friday

Supplemental Pay:

• Performance bonus
• Yearly bonus