Responsibilities
- Direct, implement and maintain a service and management philosophy, which serves as a guide to team members
- Develop Food and Beverage (“F&B”) Service processes and standards to create a memorable guests experiences
- Develop business and financial plans, strong focus in generating revenue for the restaurant
- Liaison and work closely with all section Chefs for pre-planning, organization and execution of Restaurant meals/functions
- Show awareness of markets and ensures up-to-date knowledge of competitors; demonstrate an awareness of new business opportunities and seizes and acts upon them
- Generate activities and seek new challenges to improve work performance; demonstrate an optimistic outlook and recover quickly from failure
- Ensure Team Member fulfill all training needs for their future development and meet the service standards
Requirements
- At least 3 years’ experience in the relevant managerial role, preferably in a 5 Star Hotel or fine dining restaurants
- Possess WSET Level 4 Diploma in Wines/Sommelier or its equivalent
- Ability to perform flexible working schedule, including weekends and/or holidays
- Well organized and creative person with excellent communication and interpersonal skills
