Key Responsibilities
Operational Management
- Supervise daily restaurant operations, including breakfast service, limited à la carte, and room service (if applicable).
- Ensure adherence to brand service standards and operating procedures.
- Monitor food quality, presentation, and portion control.
- Maintain cleanliness, hygiene, and safety standards as per HACCP guidelines.
Guest Experience
- Ensure a high level of guest satisfaction through prompt and courteous service.
- Handle guest feedback and complaints professionally and resolve issues efficiently.
- Maintain a welcoming and friendly dining environment aligned with brand expectations.
Team Leadership
- Train, supervise, and motivate the F&B team.
- Conduct regular briefings and performance evaluations.
- Ensure proper staffing levels and duty rosters.
Financial & Cost Control
- Monitor daily sales, expenses, and profitability.
- Control food and beverage costs, wastage, and inventory.
- Assist in budgeting and forecasting.
Compliance & Standards
- Ensure compliance with company policies, health & safety regulations, and food safety standards.
- Maintain documentation and records as required by management and audits.
Coordination
- Work closely with the kitchen, front office, and housekeeping teams to ensure seamless guest service.
- Support hotel operations during peak periods and events.
Qualifications & Requirements
- Bachelor's degree or diploma in Hospitality Management or related field.
- 3–5 years of experience in F&B operations
- Strong leadership, communication, and organizational skills.
- Good understanding of cost control and inventory management.
- Ability to work in a fast-paced environment with flexible hours.
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