OPERATIONAL MANAGEMENT
Supervise daily restaurant operations, including breakfast service, limited à
la carte, and room service (if applicable).
Ensure adherence to brand service standards and operating procedures.
Monitor food quality, presentation, and portion control.
Maintain cleanliness, hygiene, and safety standards as per HACCP guidelines.
GUEST EXPERIENCE
Ensure a high level of guest satisfaction through prompt and courteous
service.
Handle guest feedback and complaints professionally and resolve issues
efficiently.
Maintain a welcoming and friendly dining environment aligned with brand
expectations.
TEAM LEADERSHIP
Train, supervise, and motivate the F&B; team.
Conduct regular briefings and performance evaluations.
Ensure proper staffing levels and duty rosters.
FINANCIAL & COST CONTROL
Monitor daily sales, expenses, and profitability.
Control food and beverage costs, wastage, and inventory.
Assist in budgeting and forecasting.
COMPLIANCE & STANDARDS
Ensure compliance with company policies, health & safety regulations, and
food safety standards.
Maintain documentation and records as required by management and audits.
COORDINATION
Work closely with the kitchen, front office, and housekeeping teams to ensure
seamless guest service.
Support hotel operations during peak periods and events.
QUALIFICATIONS & REQUIREMENTS
Bachelor’s degree or diploma in Hospitality Management or related field.
3–5 years of experience in F&B; operations
Solid leadership, communication, and organizational skills.
Good understanding of cost control and inventory management.
Ability to work in a fast-paced setting with flexible schedule.