Key Responsibilities
Supervise daily F&B; operations and ensure smooth service.
Lead, guide, and monitor F&B; staff during shifts.
Ensure high standards of guest service and customer satisfaction.
Allocate duties and prepare staff deployment as required.
Monitor food and beverage quality, presentation, and hygiene.
Handle guest complaints and resolve issues professionally.
Ensure compliance with company policies, SOPs, and safety standards.
Monitor inventory, stock levels, and wastage.
Coordinate with the kitchen and other departments for smooth operations.
Check cleanliness and proper setup of service areas.
Train and coach team members on service standards and procedures.
Maintain daily operational reports and records.
Assist the F&B; Manager with administrative and operational tasks.