Role Overview
Oversee the daily operation of restaurant and food-and-beverage outlets in a five-star hotel, coordinating service, reservations, and team activity to keep each shift running smoothly. By developing staff and maintaining consistent standards, you help deliver a welcoming guest experience while supporting the outlet’s budget and operating requirements.
Key Responsibilities
- Coordinate day-to-day restaurant and outlet service, including opening, closing, reservations, and guest seating.
- Guide, train, and motivate F&B team members, supporting strong performance across a diverse, multicultural team.
- Respond to guest comments and concerns with professionalism, following through to resolve service issues.
- Check outlet readiness, cleanliness, staff presentation, and service delivery against hotel procedures.
- Ensure team practices meet applicable hygiene, health, and safety requirements.
- Track inventory, breakages, and overtime, taking practical steps to manage costs within budget targets.
- Use Micros POS and Microsoft Office tools to support outlet operations and administrative tasks.
Requirements & Qualifications
- Diploma or degree in Hospitality Management, Hotel Management, or an equivalent field.
- At least five years of F&B experience in a five-star hotel, including a minimum of two years in a supervisory position in a luxury hospitality setting.
- Experience working effectively with diverse and multicultural teams.
- Strong leadership and guest-service skills, with clear written and spoken communication.
- Working knowledge of Micros POS, Microsoft Office, and basic financial and cost-control practices.
- HACCP, Train-the-Trainer, or a related certification is an advantage.
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