Responsibilities:
 
Staff Management: Supervising F&B staff.  Scheduling staff to meet operational needs and ensure adequate coverage during peak hours. Performance evaluations, coaching, and disciplinary actions when necessary.  Motivating and developing staff to achieve service excellence.
Operational Management: Managing inventory, ensuring proper storage and rotation to minimize waste. Monitoring and controlling costs related to food, beverage, and labour expenses. Maintaining cleanliness and hygiene standards. Ensuring compliance with all health and safety regulations.
Customer Service: Addressing customer concerns and complaints promptly and professionally. Monitoring customer satisfaction levels and taking proactive steps to enhance the dining experience.  Engaging with guests to ensure their needs are met and exceeding expectations.
Menu and Product Knowledge: Thorough understanding of menus, including ingredients, pricing, and dietary restrictions. Knowledge of beverage preparation techniques and cocktail recipes.  Staying updated on current food and beverage trends.
Reporting and Analysis: Preparing daily, weekly, and monthly reports on sales, labour costs, and inventory levels.  Analysing data to identify areas for improvement and implement necessary adjustments.  Collaborating with the F&B Manager to develop strategies for revenue maximization.
 
Requirements:
 
Matric
A formal Degree / Diploma
At least 2-4 years relevant Hotel experience
Ability to motivate and manage a team, effectively communicate expectations, and provide clear instructions.
Excellent interpersonal skills to interact with guests in a positive and professional manner.
Ability to prioritize tasks, manage multiple responsibilities, and work efficiently under pressure.
Identifying issues quickly and taking appropriate action to resolve customer concerns and operational challenges.