Job Detail

Key Responsibilities:
Operational Management: Oversee F&B service in restaurants, bars to ensure smooth operations.

Staff Supervision & Training: Lead, train, and motivate staff to deliver high-quality service and maintain professionalism.

Customer Service Excellence: Address guest inquiries, complaints, and special requests to enhance their dining experience.

Inventory & Stock Control: Monitor and manage F&B supplies, ensuring timely ordering and reducing wastage.

Hygiene & Safety Compliance: Ensure adherence to food safety, hygiene, and health regulations.

Menu & Promotions: Assist in planning and implementing menus, special promotions, and seasonal offerings.

Billing & Cash Handling: Oversee accurate billing, transactions, and reconciliation of sales records.

Team Coordination: Work closely with the kitchen, bar, and other departments to maintain service efficiency.

Quality Control: Ensure food presentation, portion sizes, and service standards meet company expectations.