Job Description

Department:

Food & Beverage / Hospitality Services

Qualifications & Skills:

Bachelor's degree / Diploma in Hotel Management, Hospitality, or related field. 2-4 years of experience in F&B service operations. Strong leadership, communication, and interpersonal skills. Knowledge of food safety, hygiene, and quality standards. Ability to work in a fast-paced and customer-focused environment.

Key Duties & Responsibilities:

Supervise and coordinate day-to-day food and beverage service operations. Ensure adherence to hygiene, safety, and quality standards in preparation and service. Monitor food presentation, portion size, and overall service quality. Manage staff schedules, delegate tasks, and provide training for F&B team members. Handle customer feedback, resolve complaints, and maintain a high level of guest satisfaction. Coordinate with kitchen staff to ensure timely and accurate food delivery. Assist in menu planning, cost control, and inventory management. Maintain records of supplies, equipment, and daily operations. Support in organizing special events, banquets, or hospital dietary requirements. Ensure compliance with organizational policies, statutory, and food safety regulations.
Job Type: Full-time

Benefits:

Provident Fund
Work Location: In person