Job Description

Key Responsibilities

Operational Management

• Supervise daily restaurant operations, including breakfast service, limited à la carte, and room service (if applicable).
• Ensure adherence to brand service standards and operating procedures.
• Monitor food quality, presentation, and portion control.
• Maintain cleanliness, hygiene, and safety standards as per HACCP guidelines.

Guest Experience

• Ensure a high level of guest satisfaction through prompt and courteous service.
• Handle guest feedback and complaints professionally and resolve issues efficiently.
• Maintain a welcoming and friendly dining environment aligned with brand expectations.

Team Leadership

• Train, supervise, and motivate the F&B team.
• Conduct regular briefings and performance evaluations.
• Ensure proper staffing levels and duty rosters.

Financial & Cost Control

• Monitor daily sales, expenses, and profitability.
• Control food and beverage costs, wastage, and inventory.
• Assist in budgeting and forecasting.

Compliance & Standards

• Ensure compliance with company policies, health & safety regulations, and food safety standards.
• Maintain documentation and records as required by management and audits.

Coordination

• Work closely with the kitchen, front office, and housekeeping teams to ensure seamless guest service.
• Support hotel operations during peak periods and events.

Qualifications & Requirements

• Bachelor’s degree or diploma in Hospitality Management or related field.
• 3–5 years of experience in F&B operations
• Strong leadership, communication, and organizational skills.
• Good understanding of cost control and inventory management.
• Ability to work in a fast-paced environment with flexible hours.