JOB PURPOSE

To supervise and coordinate all restaurant food and beverage service operations, ensuring excellent guest service, effective communication with Kitchen and Bar teams, and maximizing sales through product knowledge and upselling techniques.

PRIMARY RESPONSIBILITIES

Administration

Responsible for staff scheduling and payroll cost to ensure adequate coverage according to established practices and maximize on labour potential; Plans work assignments based on room occupancy forecast, Event orders and VIP list. Adjust schedules to meet emergencies, coordinates with other managers regarding emergency staffing.

Maintains proper records of Sales, guest complaints, solutions and all concerns pertaining to personnel or equipment in appropriate logbooks for reference.

Maintains established par stock for operating supplies to ensure smooth operation.

Make frequent suggestions to Management in reference to improvement of general operation, F&B promotions, cost control and profitability.

Establishes control procedures for reconciliation of Cashiering before and after service.

Executes the general responsibility necessary to minimize costs in operating the restaurant and achieving sales goals.

Technical Responsibilities

Oversees service standard in the restaurant. Ensures that the team conform to the required standards and meet or exceed guest's expectation

Completes weekly restaurant inspection; checks overall restaurant appearance, the repair of its fixtures, fittings and operating equipment, initiates maintenance request as necessary.

Participates in the planning of menus & beverage lists.

Responsible for holding daily briefings and monthly communication meetings to discuss various aspects of food service and preparation with employees.

Implements and enforces safety regulations and house rules.

Attends to guest complaints, requests or inquiries regarding food and services and immediately takes all required corrective measures.

Be familiar with changes and trends in the competition and the market place.

Bachelor's degree in Hospitality Management, Hotel Management, Business Administration, or a related field.

Minimum 3–5 years of experience in restaurant and bar operations, with at least 1–2 years in a managerial role.

Strong knowledge of food & beverage operations, service standards, wines, spirits, cocktails, and menu planning.

Proven leadership and team management skills with the ability to motivate and develop team members.

Excellent communication and interpersonal skills.

Strong customer service orientation and problem-solving abilities.

Good financial acumen, including budgeting, cost control, inventory management, and revenue optimization.

Ability to analyze sales reports and operational performance metrics.

Knowledge of health, safety, hygiene, and food safety regulations.

Proficient in POS systems and Microsoft Office applications.

Ability to work flexible hours, including weekends, public holidays, and evening shifts.

Good command of English; additional languages are an advantage.

Benefits

Life & Health insurance

SSO

Duty Meals

Provident fund

Heartist Card