Operations & Service Excellence
Oversee day-to-day operations of F&B outlets (restaurants, banquet halls, bars, and room service).
Maintain high standards of service, sanitation, cleanliness, and food hygiene across all dining areas in compliance with safety regulations.
Address guest inquiries, feedback, and complaints promptly with a professional, solution-oriented approach.
Ensure seamless coordination between front-of-house (service staff) and back-of-house (kitchen and kitchen stewarding) teams.
Team Leadership & Staff Management
Assist in scheduling, briefing, and managing shift rosters for floor staff, servers, and bartenders.
Conduct daily pre-shift briefings to review service targets, special menus, reservations, and VIP arrivals.
Train, mentor, and evaluate staff on service etiquette, menu knowledge, upsell techniques, and POS system usage.
Financials, Inventory & Cost Control
Monitor stock levels, conduct periodic inventory audits, and assist with purchasing food, beverages, and operational supplies.
Track daily sales, review POS reports, and analyze cost variance to assist management in achieving profit targets.
Promote upselling strategies (e.g., specials, beverage pairings) to increase the average guest spend.