Operations & Service Excellence
- Oversee day-to-day operations of F&B outlets (restaurants, banquet halls, bars, and room service).
- Maintain high standards of service, sanitation, cleanliness, and food hygiene across all dining areas in compliance with safety regulations.
- Address guest inquiries, feedback, and complaints promptly with a professional, solution-oriented approach.
- Ensure seamless coordination between front-of-house (service staff) and back-of-house (kitchen and kitchen stewarding) teams.
Team Leadership & Staff Management
- Assist in scheduling, briefing, and managing shift rosters for floor staff, servers, and bartenders.
- Conduct daily pre-shift briefings to review service targets, special menus, reservations, and VIP arrivals.
- Train, mentor, and evaluate staff on service etiquette, menu knowledge, upsell techniques, and POS system usage.
Financials, Inventory & Cost Control
- Monitor stock levels, conduct periodic inventory audits, and assist with purchasing food, beverages, and operational supplies.
- Track daily sales, review POS reports, and analyze cost variance to assist management in achieving profit targets.
- Promote upselling strategies (e.g., specials, beverage pairings) to increase the average guest spend.
