Supervise Daily Operations: Oversee the food and beverage service area, ensuring high-quality service.

Lead &Manage Team: Supervise waiter staff, bartenders, and kitchen staff; assign tasks and ensure completion.

Customer Service Excellence: Ensure prompt, friendly, and professional service; address customer complaints and concerns.

Inventory Management: Monitor inventory levels, assist in ordering supplies, and conduct regular inventory checks.

Staff Training & Development: Train new staff, mentor team members, and conduct performance evaluations.

Quality Control: Ensure food and beverages meet company quality standards before serving.

Health & Safety Compliance: Ensure adherence to food safety, health, and hygiene regulations.

Customer Experience & Upselling: Ensure customer satisfaction and upsell food and beverages to boost revenue.

Scheduling & Shift Management: Create and manage staff schedules; ensure adequate shift coverage.

Budget & Cost Control: Assist with budget management and controlling food and beverage costs.

Duty hour: 1 pm to 10 pm