About the role
Key Responsibilities:
- Manage the daily operations of the outlet and ensure smooth service delivery.
- Supervise, motivate, and develop the team to achieve operational and service excellence.
- Maintain consistently high standards of guest service, presentation, and product quality.
- Handle guest feedback and resolve concerns professionally and efficiently.
- Assist with staff scheduling, training, briefings, and performance management.
- Monitor stock levels, wastage, and operational costs.
- Ensure compliance with health, safety, hygiene, and licensing requirements.
- Coordinate effectively with the kitchen and other hotel departments to ensure seamless operations.
- Support the planning and execution of promotions, events, and special functions.
- Act as a leader on the floor and ensure the team consistently delivers a refined and personalized guest experience.
Requirements
Requirements:
- Minimum 3–5 years of experience within a high-end restaurant, hotel, or hospitality environment.
- Strong knowledge of food and beverage service and outlet operations.
- Experience in managing and developing a diverse team.
- Excellent communication, interpersonal, and problem-solving skills.
- Strong understanding of guest service, operational standards, and cost control.
- Ability to work effectively in a fast-paced, high-volume environment.
- Flexibility to work shifts, weekends, and public holidays.
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