Responsibilities include managing and overseeing daily operations to ensure efficiency and productivity, coordinating team activities to meet organizational goals, and implementing strategies to improve workflow processes. The role requires monitoring performance metrics to identify areas for enhancement, facilitating communication between departments to foster collaboration, and ensuring compliance with company policies and industry regulations. Additionally, the position entails developing and maintaining budgets, analyzing financial data to support decision-making, and training staff to enhance their skills and performance.
We address and reply to all guest reviews and feedback promptly. Additionally, we handle guest complaints with diligence to ensure a consistently high level of guest satisfaction is achieved.
Responsible for managing the dining area and providing leadership to food and beverage service staff while adhering to established operating policies. Ensuring the restaurant is maintained in a clean and service-ready condition prior to each shift.
Ensure all waitstaff maintain a polished appearance prior to the commencement of each shift.
Possesses a strong understanding of menu specifications and presentation protocols. Capable of accurately executing orders received from both the bar and kitchen stations.
Ensure the restaurant checklist is accurately completed and submitted on time.
Oversee the delegation and coordination of tasks among the restaurant and bar staff, ensuring efficient workflow and adherence to established standards.
Responsible for documenting all transactions and generating daily sales reports to be distributed to relevant stakeholders. Additionally, oversee restaurant margins and expenses to ensure adherence to established budgets.
Oversee expenditures to maintain alignment with revenue targets while upholding product or service quality standards.
Direct the department with an entrepreneurial spirit, consistently identifying opportunities to expand business operations. Drive sales to maximize the department’s capabilities, meet revenue objectives, and maintain strict adherence to allocated budgets.
Periodic meetings are organized for food and beverage service staff to clarify policy interpretations and gather valuable input from team members. Additionally, internal talent is developed and nurtured through targeted training initiatives to foster professional growth and skill enhancement.
Oversee the restaurant’s stock and inventory levels, conducting daily tallies to ensure accuracy and completeness.
Performs additional tasks and responsibilities as required by management on an as-needed basis.
Requirements
A minimum grade of C+ or its equivalent in high school coursework is required.
Holding a certificate in hotel management or an equivalent qualification is a mandatory requirement for this role.
A collaborative team member who actively contributes to group success and fosters a cooperative work environment is essential.
Able to manage and prioritize multiple tasks simultaneously while maintaining efficiency and focus.
Able to fulfill weekend and overnight shift requirements with flexibility and reliability.
Requires at least three years of relevant experience, ideally within a four- or five-star hotel setting.
Qualifications
BA/BSc/HND
Experience Required
3 years
