Supervision of Daily F&B Operations:

• Oversee and coordinate all food and beverage service areas, including restaurant, bars, and room service.
• Ensure all F&B staff follow operational procedures and maintain a high level of cleanliness, organization, and efficiency
• Supervise daily operations to ensure seamless restaurant functioning.
•  Responsible for maintaining standards in the restaurant by ensuring hygiene controls, housekeeping and procedures are followed.
•  Liaise with Front Office or Reservation desk to ensure all details of bookings are covered.
•  Ensure high levels of customer satisfaction through excellent service and handling of complaints promptly and professionally.
•  Monitor operating supplies, stock levels, place orders, and ensure proper inventory management, equipment and reduce spoilage and wastage successfully and ensure there is no pilferage.
•  Ensure compliance with food safety, hygiene, and sanitation standards.
•  Assist in training new staff , implementing service standards, aspects of service techniques and operations.
•  Manage food and beverage service staff including scheduling, delegation of duties, and performance monitoring.
•  Enforce conformity to SOPS applicable to the restaurant.
•  Coordinate with kitchen staff to ensure timely food preparation and delivery.
•  Perform opening and closing procedures established for the restaurant.
•  Attend and contribute to all staff meetings, departmental trainings and restaurant initiated trainings scheduled.
•  Conduct briefings on the special events, the specials on the menu, beverage specials, missing items and other occurrences of relevance.
•  Checks the cleanliness and condition of furniture, linen, cutlery, chinaware, glassware, condiments and other service accessories and takes appropriate corrective action where necessary.
•  Attends guests\\\' complaints and takes corrective action immediately and escalate where need be.
•  Prepare daily reports on restaurant activities, sales, and staff performance.
•  Maintain and ensure cleanliness, order, and ambiance of the restaurant at all times.
•  Perform any other assigned reasonable duties and responsibilities as assigned.

Key Requirement Skills And Qualification

• Diploma in Hospitality Management or related field
• 2 years of experience in the hospitality industry, with a strong focus on F&B operations and banqueting.
• Strong leadership and interpersonal skills.
• Ability to work effectively in a fast-paced environment.
• Excellent organizational and time management skills.
• Strong knowledge of F&B service standards, hygiene regulations, and inventory management.