Responsibilities

• Supervising F&B staff.
• Scheduling staff to meet operational needs and ensure adequate coverage during peak hours.
• Performance evaluations, coaching, and disciplinary actions when necessary.
• Motivating and developing staff to achieve service excellence.
• Managing inventory, ensuring proper storage and rotation to minimize waste.
• Monitoring and controlling costs related to food, beverage, and labour expenses.
• Maintaining cleanliness and hygiene standards. Ensuring compliance with all health and safety regulations.
• Addressing customer concerns and complaints promptly and professionally.
• Monitoring customer satisfaction levels and taking proactive steps to enhance the dining experience.
• Engaging with guests to ensure their needs are met and exceeding expectations.
• Thorough understanding of menus, including ingredients, pricing, and dietary restrictions. ...