• Supervises and assists the Outlet Manager / F&B Manager with operations, such as inspecting and maintaining accurate service and consistency of products.
• Provides exceptional service to guests, promotes and maintains good employee relations between service kitchen and dining room, and leads in recruiting, interviewing, and hiring team members.
• Ensures all corporate, regional, and local hotel standards of operating policies and procedures are adhered to.

• Graduate with a Degree in Hospitality Management or any related field is an advantage.
• Minimum of two (2) years of fine dining restaurant and All inclusive operations experience in a luxury hotel is an asset.
• Service‑oriented, high guest service skills, talent, knowledge, and ability to lead colleagues to excellence.

Strong working knowledge of loyalty programs, Opera, and MS Office applications.