Key Roles & Responsibilities

• Motivate, discipline, direct and supervise the work of all employees in the outlet
• Develop and maintain training programs to ensure a high degree of staff professionalism
• Manage day-to-day operations of the outlet
• Handle complaints and make effective service recovery
• Ensure standards are being followed in accordance with F&B policies and procedures
• Ensure all employees have full product knowledge
• Regularly inspect food & beverage quality
• Follow established and proper Accounting procedures
• Hold monthly one-to-one staff meetings to establish and monitor targets and achievements, and update performance logs accordingly
• Conduct daily roll plays and ensure employees adhere to grooming standards
• Develop maintenance schedules
• Liaise with stewarding on inventory and breakage control
• Maintain daily log book maintaining clear and concise information on the operations.
• Establish guest database with preference records of regular guests
• Schedule employees to maintain Hotel s service standards within budgeted labour costs
• Assign responsibilities to subordinates and conduct regular performance checks
• Implement weekly cleaning schedules for operating equipment
• Manage organization and cleanliness of departmental areas by conducting weekly walk-throughs with Hygiene Manager, Housekeeping and Engineering Department
• Control stock of all equipment in the outlet
• Constantly monitor staff's appearance, attitude and degree of professionalism

Additional Information

• Attention to detail

• Reliability and strong work ethic

• Ability to follow instructions and take initiativ

• Creativity and passion for food