Job Description

Key Responsibilities:

Service Excellence & Guest Experience:

Lead and manage all F&B service operations, including the main restaurant, bar, and in-room dining, ensuring a high standard of service that is both professional and warm. Train the team to provide a personalised service, anticipating guest needs and sharing the unique story of the resort's culinary offerings. Handle guest feedback and complaints with grace and professionalism, ensuring all dining experiences are positive and memorable. Ensure the dining environment remains serene and aligned with the resort's eco-conscious, rustic theme.

Operational Management:

Develop and implement efficient operational procedures for all F&B service outlets. Manage staffing levels, scheduling, and performance reviews to maintain a motivated and high-performing team. Oversee inventory management, including cutlery, crockery, and linen, and work closely with the kitchen team to ensure seamless service flow. Monitor and control operational costs, including labor and supplies, to meet financial targets.

Team Leadership & Development:

Inspire, train, and mentor the F&B service team, promoting a positive, knowledgeable, and customer-centric work culture. Conduct regular training sessions on service standards, menu knowledge (including the unique spices and ingredients used), wine pairing, and responsible service practices. Foster a collaborative environment between the front-of-house and back-of-house teams to ensure a cohesive operation.

Brand Ambassador:

Act as a key ambassador for the resort's commitment to sustainability and responsible tourism. Educate guests on the resort's efforts to reduce waste, source locally, and support the community through its culinary programs. Assist in curating unique dining experiences, such as special dinners, spice tastings, or cooking demonstrations that highlight the resort's unique character.

Qualifications & Skills:

Bachelor's degree in Hotel Management, Hospitality, or a related field. Minimum of 3-5 years of experience in an F&B service management role within a 4- or 5-star hotel or resort. Strong knowledge of restaurant operations, including service protocols, table etiquette, and bar management. Excellent leadership, communication, and interpersonal skills. A deep passion for food and beverage, with a strong understanding of diverse cuisines and beverages. Ability to work in a fast-paced environment and handle multiple tasks simultaneously. Flexibility to work shifts, including evenings, weekends, and holidays. Fluency in English is essential; knowledge of other languages is an advantage.
Job Type: Full-time

Work Location: In person