Responsibilities:
– Supervise daily food and beverage service operations
– Lead and coordinate the service team to ensure smooth operations
– Ensure exceptional guest service and promptly resolve guest concerns
– Coordinate with the kitchen and management for efficient service
– Maintain service standards, hygiene, and daily operational reports
Requirements:
– Minimum 2–3 years of experience in a similar role
– Strong leadership and team management skills
– Excellent communication and guest-handling abilities
– Good knowledge of restaurant service standards and operations
Advantages:
– Food and accommodation provided by the resort