
Oversee daily F&B operations to ensure smooth service.
Ensure proper opening and closing procedures.
Monitor food preparation, presentation, and service standards.
Coordinate with the kitchen and service team for timely order delivery.
Ensure excellent guest experience and handle guest complaints professionally.
Maintain high standards of hospitality and service quality.
Collect guest feedback and implement improvements.
Manage, train, and schedule service staff.
Conduct performance evaluations and ensure adherence to service standards.
Motivate staff and promote teamwork.
Manage inventory of food, beverages, and supplies.
Maintain stock levels and place orders as required.
Monitor wastage and ensure cost-effective operations.
Assist in budget planning and cost management.
Ensure compliance with health, safety, and hygiene standards.
Oversee cleanliness and maintenance of dining areas, kitchen, and equipment.
Ensure adherence to HACCP/food safety guidelines.
Support menu planning and promotional activities.
Suggest upselling strategies to improve revenue.
Monitor sales performance and generate reports.