Key Responsibilities:

• Manage and supervise daily restaurant operations to ensure efficiency and guest satisfaction.
• Lead, train, and motivate service teams to deliver world-class hospitality.
• Maintain high standards of hygiene, quality, and presentation in food and service.
• Handle guest feedback promptly and professionally, ensuring service recovery when necessary.
• Work closely with the culinary team to coordinate menu planning, promotions, and events.
• Monitor inventory, manage cost control, and ensure achievement of revenue and profitability targets.
• Prepare and analyze daily sales, performance, and staff productivity reports.
• Ensure compliance with hotel policies, safety, and statutory regulations.
• Foster a positive work environment that encourages teamwork and professional growth.

Requirements:

• Bachelor’s degree in Hotel Management or equivalent.
• Minimum 4–8 years of experience in F&B operations, with at least 2 years in a supervisory or managerial role.
• Prior experience in luxury or five-star hotels preferred.
• Strong leadership, communication, and interpersonal skills.
• Excellent guest service orientation and problem-solving ability.
• Proficiency in POS systems and MS Office applications.

Key Skills:

Leadership | Guest Relations | Team Management | Revenue Optimization | Cost Control | Fine Dining Operations | Service Excellence