Job Description & Requirements
oversee our daily food and beverage operations. You will beresponsible for managing front-of-house service standards, training floorstaff, monitoring inventory costs, and ensuring strict compliance with localfood safety regulations. The ideal candidate blends exceptional guest relationskills with a sharp eye for administrative efficiency and cost control.
Roles & Responsibilities
- Supervise floor operations: Oversee the daily setup, service execution, and closing procedures of the dining outlet to maintain high standards of hospitality.
- Lead and train staff: Manage roster scheduling, conduct briefing sessions, and train service staff on product knowledge, upselling techniques, and customer service.
- Manage inventory & procurement: Monitor stock levels of beverages, dry goods, and equipment; coordinate with suppliers and manage food cost percentages.
- Resolve guest feedback: Handle customer complaints with diplomacy, ensuring swift recovery and a high rate of repeat clientele.
Requirements
- Experience: Minimum of 2 years of operational experience in a fast-paced restaurant, cafe, or hotel F&B environment.
- Availability: Flexible schedule required, including the ability to work split shifts, weekends, and public holidays.
Skills
Proficiency in modern restaurant POS systems,inventory tracking software, and basic staff scheduling tools