Key Responsibilities:

• Supervise daily operations of the restaurant, bar, and other F&B outlets.
• Coordinate and monitor the work of service staff, ensuring high service standards.
• Handle customer inquiries, complaints, and feedback professionally.
• Maintain cleanliness and hygiene in all F&B areas.
• Ensure compliance with health and safety regulations.
• Manage inventory and ensure timely requisition of food and beverage supplies.
• Assist in training, motivating, and evaluating team performance.
• Monitor guest satisfaction and identify areas for improvement.
• Collaborate with the kitchen and bar teams to ensure timely and quality service.
• Support the implementation of cost control measures to maximize profitability.

Qualifications and Requirements:

• Diploma or Certificate in Hospitality Management, Hotel Management, or a related field.
• Minimum 2 years’ experience in a similar role within a busy hotel or restaurant setup.
• Strong leadership, interpersonal, and communication skills.
• Excellent customer service and conflict-resolution abilities.
• Knowledge of food safety and hygiene practices.
• Ability to work under pressure and manage a team effectively.
• Flexible and willing to work shifts, weekends, and public holidays.