Key Responsibilities:
Operational Management:
- Supervise and coordinate the activities of the F&B staff, ensuring efficient and effective service.
- Monitor and maintain cleanliness, sanitation, and organization of the assigned work areas.
- Ensure compliance with health and safety regulations and standards.
- Oversee the setup and breakdown of dining areas
Customer Service:
- Ensure the highest level of customer service is provided to all guests.
- Address customer complaints and concerns promptly, resolving issues to the guest's satisfaction.
- Gather feedback from guests to improve service quality and customer satisfaction.
Staff Management:
- Assist in training, and developing F&B staff.
- Assist Schedule and manage shifts, ensuring adequate staffing levels to meet operational needs.
- Conduct regular performance evaluations and provide feedback to staff.
- Foster a positive and collaborative team environment.
Inventory and Cost Control:
- Monitor inventory levels and manage stock, ordering supplies as needed.
- Assist in controlling costs and minimizing waste.
- Conduct regular inventory checks and maintain accurate records
Menu and Beverage Management:
- Oversee the preparation and presentation of food and beverages, ensuring consistency and quality.
- Stay updated with F&B trends and recommend new menu items or improvements.
Administrative Duties:
- Assist and submit reports on sales, inventory, and staff performance.
- Handle administrative tasks such as scheduling, and record-keeping.
- Ensure compliance with company policies and procedures.
