Job Description:

Key Responsibilities:

Manage day-to-day operations of assigned F&B outlets.
Supervise service staff and ensure smooth restaurant operations.
Deliver excellent guest service and handle guest queries professionally.
Ensure food quality, hygiene, grooming, and service standards.
Coordinate with Kitchen and other departments for smooth operations.
Monitor mise-en-place, stock, inventory, wastage, and breakage.
Ensure compliance with SOPs, safety, and hygiene standards.
Assist the Outlet/F&B Manager in staff scheduling and daily reports.
Train and guide team members on service standards.

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Job Expectations:

Maintain a high level of guest satisfaction and operational efficiency.

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Minimum Qualification:

Diploma/Degree in Hotel Management or Hospitality

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Minimum Job Experience:

1-3 years

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Reporting to:

Director F&B

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Travel:

NA

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