Supervise the daily operations of the assigned F&B outlet, ensuring efficient service delivery and guest satisfaction.
Train and manage F&B staff, including scheduling, performance evaluations, and adherence to operational protocols.
Support the
Restaurant Manager in implementing strategies to enhance revenue and profitability.
Collaborate with the kitchen team to ensure high-quality food and beverage offerings.
Monitor inventory levels, control costs, and uphold health and safety standards.
Address guest queries, feedback, and complaints promptly and professionally.
Foster a positive work environment, promote teamwork, and uphold service standards.
Previous experience in a supervisory role within the F&B industry.
Strong leadership qualities and effective communication skills.
Knowledge of F&B industry trends, products, and services.
Ability to multitask, prioritize tasks, and make informed decisions under pressure.
Proficiency in financial management and budget oversight.
Dedication to delivering exceptional guest experiences.