Key Responsibilities
Staff Management: Hire, train, coach, schedule, and motivate F&B staff;resolve conflicts and manage performance.
Customer Relations: Handle guest feedback and complaints professionally, ensuring satisfaction.
Inventory & Operations: Monitor stock, order supplies, manage inventory levels, and ensure proper use of equipment.
Quality & Compliance: Maintain cleanliness, sanitation, and adherence to health, safety, and company policies.
Financials & Reporting: Control costs, minimize waste, analyze sales, and assist with menu planning/promotions.
Service Leadership: Supervise daily operations, lead pre-shift meetings, set service standards, and ensure prompt, high-quality guest experiences.
Requirements
Interested candidates should possess a relevant qualification with 2 - 3 years work experience.
Essential Skills:
Strong leadership, communication, and organizational skills.
Problem-solving and conflict resolution.
Knowledge of food safety, inventory management, and service procedures.
Must have work in an hotel as kitchen or restaurant supervisor.
Ability to work irregular hours and stay calm under pressure
Working knowledge of Microsoft Office software.