Job Description
Responsibilities
- Oversee daily operations of assigned F&B outlets, ensuring seamless service delivery and guest satisfaction.
- Lead and motivate a team of F&B staff, providing guidance, training, and performance feedback.
- Manage inventory, including ordering, receiving, and stock rotation to minimize waste and control costs.
- Ensure adherence to all health, safety, and hygiene standards, conducting regular inspections.
- Possession of a relevant diploma or degree in Hospitality Management or a related field.
- Minimum of 2‑3 years of progressive experience in a supervisory role within the F&B industry.
- Proven ability to manage and lead diverse teams, fostering a positive and productive work environment.
- Strong understanding of F&B operations, including service techniques, menu planning, and cost control.