Job Detail

- You will be fully responsible for the development of Standard Operating Procedures (SOPs) and Local Standard Operating Procedures (LSOPs) for F&B in the property and ensure that these SOPs are being implemented effectively. 
- You will implement, monitor HACCP and lead the team to train in this regard, including, but not limited to, cleanliness and safety in culinary production, service and storage area, as well as pest control measures.
- Proactively perform daily tasks, including daily briefings to ensure menus availability, activities and operational requirements are communicated to the team, daily walk through, spot checks, food quality control, ensuring the team tastes every dish before delivery to guests and that all the equipment is working properly in a safe and acceptable manner.
- You will be taking leadership in the Curinari department and in charge of manpower management of your team and responsible for reviewing employee behavior, appearance and performance. 
- Work closely with the team and collaborate with all departments to make sure operations are running smoothly in tandem with one another, to reach our common goal to create ‘cherry-on-top’ experiences through unique accommodations, F&B services and activities.