Job description

About The Role :

•  Oversee and coordinate all activities of the assigned outlet, ensuring seamless cooperation with other hotel departments.
•  Monitor service flow and maintain high standards of quality control, hygiene, health and safety in all areas of the outlet.
•  Assist the F&B Manager in planning operations, executing sales promotions, and organising events and food festivals.
•  Motivate and develop the team, promoting teamwork and ensuring adherence to company uniform and hygiene standards.
•  Prepare and manage the annual budget for the assigned outlet, maintaining profit margins through effective control systems and menu costing.
•  Ensure guest satisfaction and organisational profitability through effective utilisation of all resources.
•  Continuously innovate to delight customers with trend-setting products and services.
•  Adhere to HACCP regulations and safety guidelines for all equipment and storage areas.