Role Requirements
• Conduct departmental daily briefings to ensure that all pertinent information is well received by team members.
• Supervise team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards.
• Build a good relationship with guests or regular patrons. Try to remember individual patron’s names and their preferences to extend a personalized service.
• Handle guests’ complaints and comments tactfully and efficiently.
• Handle all administration work pertaining to cashier/bar operation requirement and company’s policies.
• Check the supply of equipment/stock level and ensure that there is no shortage of items which have impact on the operation and guests.
• Check the outlet/back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations.
• Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features.
• Ensure that health, safety and security procedures are in place in the outlet.
• Attend all briefings, meetings and trainings as assigned by management.
• Any other duties assigned by your manager.
Team Management
• Identify and develop team members with potential.
• Conduct performance review with the team.
• Constantly monitor team members’ appearance, attitude and degree of professionalism.
• Develop, conduct, and maintain all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business.
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service.
• Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication.
Banquet/Events Management
• Ensure the efficient and smooth operation of the department.
• Assist in the management of all banquet/events operations to include, but not limited to, product quality, cost controls and overall profitability, department management, policy and procedure implementation and enforcement and meeting participation and facilitation.
• Supervises food and beverage set up and clean up.
• Assist in planning, organizing and executing all banquet functions including, but not limited to, breakfast, coffee breaks, luncheons, dinners, cocktail receptions, galas, etc.
Job Requirements
• Minimally a Diploma / Certificate in Hospitality Management (Food & Beverage)
• Additional certification(s) in Food & Beverage will be an advantage
• Well versed in English and Mandarin
• Ability to speak other languages will be an advantage.
• Minimum 4 years of relevant experience in a similar capacity
• Proficient in MS Excel, Word, & PowerPoint
• Ideally with proven track record in managing over 100- seater in all-day dining restaurant operations.
• Result oriented.
