Key Responsibilities
Oversee daily operations of food and beverage service areas.
Ensure compliance with health and safety standards.
Maintain high-quality customer service.
Manage, schedule, and train front-of-house and back-of-house staff.
Monitor inventory, control costs, and coordinate with kitchen and service teams.
Resolve customer concerns professionally and promptly.
Main Duties
Drive team performance and maintain service consistency.
Support revenue targets and operational efficiency goals.
Enforce company policies and service standards.
Prepare shift reports and communicate updates to management.