Supervision of Daily F&B Operations:

Oversee and coordinate all food and beverage service areas, including restaurant, bars, and room service.

Ensure all F&B staff follow operational procedures and maintain a high level of cleanliness, organization, and efficiency

Supervise daily operations to ensure seamless restaurant functioning.

Responsible for maintaining standards in the restaurant by ensuring hygiene controls, housekeeping and procedures are followed.

Liaise with Front Office or Reservation desk to ensure all details of bookings are covered.

Ensure high levels of customer satisfaction through excellent service and handling of complaints promptly and professionally.

Monitor operating supplies, stock levels, place orders, and ensure proper inventory management, equipment and reduce spoilage and wastage successfully and ensure there is no pilferage.

Ensure compliance with food safety, hygiene, and sanitation standards.

Assist in training new staff , implementing service standards, aspects of service techniques and operations.

Manage food and beverage service staff including scheduling, delegation of duties, and performance monitoring.

Enforce conformity to SOPS applicable to the restaurant.

Coordinate with kitchen staff to ensure timely food preparation and delivery.

Perform opening and closing procedures established for the restaurant.

Attend and contribute to all staff meetings, departmental trainings and restaurant initiated trainings scheduled.

Conduct briefings on the special events, the specials on the menu, beverage specials, missing items and other occurrences of relevance.

Checks the cleanliness and condition of furniture, linen, cutlery, chinaware, glassware, condiments and other service accessories and takes appropriate corrective action where necessary.

Attends guests' complaints and takes corrective action immediately and escalate where need be.

Prepare daily reports on restaurant activities, sales, and staff performance.

Maintain and ensure cleanliness, order, and ambiance of the restaurant at all times.

Perform any other assigned reasonable duties and responsibilities as assigned.

Key Requirement Skills And Qualification

Diploma in Hospitality Management or related field

2 years of experience in the hospitality industry, with a strong focus on F&B operations and banqueting.

Strong leadership and interpersonal skills.

Ability to work effectively in a fast-paced environment.

Excellent organizational and time management skills.

Strong knowledge of F&B service standards, hygiene regulations, and inventory management.

• Oversee and coordinate all food and beverage service areas, including restaurant, bars, and room service.
• Ensure all F&B staff follow operational procedures and maintain a high level of cleanliness, organization, and efficiency
• Supervise daily operations to ensure seamless restaurant functioning.
• Responsible for maintaining standards in the restaurant by ensuring hygiene controls, housekeeping and procedures are followed.
• Liaise with Front Office or Reservation desk to ensure all details of bookings are covered.
• Ensure high levels of customer satisfaction through excellent service and handling of complaints promptly and professionally.
• Monitor operating supplies, stock levels, place orders, and ensure proper inventory management, equipment and reduce spoilage and wastage successfully and ensure there is no pilferage.
• Ensure compliance with food safety, hygiene, and sanitation standards.
• Assist in training new staff , implementing service standards, aspects of service techniques and operations.
• Manage food and beverage service staff including scheduling, delegation of duties, and performance monitoring.
• Enforce conformity to SOPS applicable to the restaurant.
• Coordinate with kitchen staff to ensure timely food preparation and delivery.
• Perform opening and closing procedures established for the restaurant.
• Attend and contribute to all staff meetings, departmental trainings and restaurant initiated trainings scheduled.
• Conduct briefings on the special events, the specials on the menu, beverage specials, missing items and other occurrences of relevance.
• Checks the cleanliness and condition of furniture, linen, cutlery, chinaware, glassware, condiments and other service accessories and takes appropriate corrective action where necessary.
• Attends guests' complaints and takes corrective action immediately and escalate where need be.
• Prepare daily reports on restaurant activities, sales, and staff performance.
• Maintain and ensure cleanliness, order, and ambiance of the restaurant at all times.
• Perform any other assigned reasonable duties and responsibilities as assigned.

• Strong leadership and interpersonal skills.
• Ability to work effectively in a fast-paced environment.
• Excellent organizational and time management skills.
• Strong knowledge of F&B service standards, hygiene regulations, and inventory management.

• Diploma in Hospitality Management or related field