Key Responsibilities:

1. Manage and supervise daily food and beverage operations to ensure smooth and efficient service.

2. Lead, train, and motivate F&B staff while maintaining high service standards.

3. Ensure excellent guest service and handle customer feedback and complaints professionally.

4. Monitor food and beverage quality, presentation, hygiene, and safety standards.

5. Manage inventory, purchasing, stock control, and minimize wastage and operational costs.

6. Prepare staff schedules, monitor performance, and ensure proper coordination between kitchen and service teams.

7. Monitor sales, revenue, and departmental targets while supporting promotions and business growth.

   Note:

   Duty Hour: 9 hours