- Supervise daily food and beverage service operations.
- Lead, guide, and motivate service staff to maintain high standards.
- Allocate duties and prepare staff rosters.
- Ensure prompt, courteous, and skilled guest service.
- Handle guest queries, complaints, and feedback effectively.
- Coordinate with kitchen and bar teams for seamless service.
- Train and mentor new staff; conduct refresher sessions.
- Maintain Standard Operating Procedures (SOPs) and service quality.
- Monitor inventory, control wastage, and support cost management.
- Uphold hygiene, health, and safety standards at all times.
- Assist in menu knowledge, upselling, and promoting special offers.
- Support management in implementing service innovations and improvements