Manage and supervise F&B staff including servers, and kitchen staff.
Train, schedule, and evaluate performance of team members.
Ensure proper grooming and behavior standards are maintained.
Customer Service:
Ensure high standards of guest service are consistently delivered.
Address and resolve customer complaints or concerns promptly.
Monitor guest satisfaction and implement improvements as needed.
Operations Management:
Oversee daily operations of restaurants,
Ensure cleanliness, safety, and hygiene standards are followed.
Coordinate with kitchen staff for smooth service.
Inventory and Ordering:
Monitor stock levels of food, beverages, and supplies.
Assist in inventory control and order supplies as needed.
Avoid wastage and ensure cost efficiency.
Quality Control:
Inspect food and beverages for quality and presentation.
Ensure compliance with health and safety regulations.
Maintain consistency in service and product standards.
Financial Responsibilities:
Assist in budgeting, forecasting, and cost control.
Monitor sales and profitability of the F&B department.
Handle cash, billing, and end-of-day reports when required.
Report performance and incidents to F&B Manager or General Manager.
Job Type: Full-time