• Customer Satisfaction & Feedback: Improve guest satisfaction in dining experiences.
• Revenue & Profitability Management: Enhance department revenue and profitability.
• Menu Innovation & Quality Control: Regular menu updates and maintaining high-quality standards.
• Inventory Management & Waste Reduction: Efficient inventory handling and waste reduction.
• Health & Safety Compliance: Adherence to health and safety regulations.
• Staff Training & Performance: Ensure well-trained staff with high performance.
• Operational Efficiency: Streamline operations for improved guest service.
• Marketing & Promotions: Collaborate on promotional activities.
• Supplier & Vendor Relationships: Maintain positive supplier relations.
• Event Catering Management: Oversee catering for special events.
• Stock Management: Ensure accurate stock counts with mandatory weekend evening stock takes.
• Waitstaff & Bar Protocols: Enforce cleanliness and excellent customer service.
• Weekly Reporting: Submit detailed expense and overhead reports.
• Cost Monitoring & Damage Reporting: Prevent overspending, report theft or damages.
• Handover Books & Meetings: Ensure smooth shift transitions with thorough handovers.
• Guest Service & Account Management: Attend to guests, manage accounts, and ensure accurate cash-ups.
• Staff Menu Knowledge: Train staff on dish ingredients and preparation.
• POS System & Upselling Training: Provide training on upselling and using the POS system.
• Table Arrangements & Event Setup: Train staff in setting up for group events and conferences.

If you’re a motivated leader with a passion for driving excellence in food and beverage operations, apply now!

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