Job Responsibilities
- Manage and oversee daily operations and ensure compliance to operations standards and procedures and brand standards.
- Plan weekly schedule planning and daily team floor plan .
- Be involved in the hiring, training and providing on-going communication to staff and deliver quality service to guests.
- Ensure compliance with health, safety, food handling, and hygiene standards.
- Handle customers' feedback promptly.
- Holds daily briefing with staff in each shift and review occupancy forecast, reservations, special attention, guest requests, and others as deem appropriate.
- Be aware of clientele mix, seasonal periods and festivities and make recommendation to management for competitive analysis and budgeting purposes.
- Coordinate with Chef and other department for any special promotion and ensure staff is aware of it to ensure that up selling is exercised.
- Attend all briefings, meetings and trainings as assigned by management.
- Perform other duties as directed by the management.
Qualifications / Requirements
- Minimum 3 years experience in the F&B/Hospitality industry
- Able to lead and motivate the team.
- Able to work under pressure.
- Possess good leadership and supervisory skills.
- Able to work in a fast paced environment, with a keen eye for quality control.
