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, ...