Primary Responsibilities:-
- To assist the manager in carrying out his function of efficiently administering and organizing the outlet into a profitable center and increasing revenue.
- To lead and supervise a shift which includes inspecting table and work area layouts and settings, ensuring service quality and any other hygiene matters.
- To ensure that mis-en place/side station is all set up with food items, non-food items such as crockery and chinaware before the shift commences.
Requirements:-
- Minimum 5 years of relevant food and beverage service and 3 years of supervisory experience.
- Diploma/Degree in Hospitality Management.
- Good leadership, coaching and managerial skills.
- Excellent interpersonal and people management abilities to develop an effective and motivated team to create memorable experience for all guests with exceptional service.
