Experience required
3 years experience in a management position in a restaurant / hotel
Polite
motivate and manage all restaurant staff.
Assist with queries and guests complaints
Manage the entire
entire service operation of the restaurant.
Create and maintain relationship with guests in the restaurant
Hospitality Management
Minimum of 5 years experience in Managing a fully operational F&B department in a 4- or 5-star Hotel/Lodge
weekly and monthly reports
Excellent time management skills combined with a hands-on approach
Reliable
Orientated, Honest, Passionate about F&B Ability to manage a Food & Beverage Department as a business
teach and inspire others Hands on approach to management of department
Adherence to all company practices
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Requirements:
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as a Duty Manager, as well as a minimum of 3 years experience in an Operations Management position in
to:
promptly and effectively. Inventory Management and Cost Control: Manage inventory levels of food and supplies waste. Collaborate with executive chef or kitchen manager in budget preparation and cost analysis. Adhere maintain desired food cost percentage. Customer Service and Collaboration: Interact with customers to ensure special requests or complaints. Collaborate with service staff to communicate menu changes, dish availability safety regulations. Strong leadership and team management skills. Excellent communication and interpersonal