Key Responsibilities
- Staff Management:Recruit, train, and schedule F&B staff, monitor their performance, and resolve conflicts.
- Customer Service:Ensure a positive guest experience by addressing complaints, maintaining quality service standards, and overseeing staff interaction with customers.
- Inventory & Supplies:Monitor food and beverage stock levels, order new supplies, and control inventory costs.
- Operational Oversight:Manage daily F&B operations, coordinate with kitchen and bar teams, and ensure timely service.
- Quality Control:Maintain food and beverage quality, ensure cleanliness and organization of dining areas, and adhere to health and safety regulations.
- Financial Management:Monitor supply and labor costs, assist in preparing budget reports, and handle cash and payment processes.
- Promotions:Assist in developing and implementing promotions and menu changes to improve sales and customer experience.
Required Skills & Qualifications
- Experience in a supervisory role within the F&B industry.
- Strong leadership, organizational, and communication skills.
- Excellent customer service and problem-solving abilities.
- Knowledge of F&B operations, health and safety regulations.
- Ability to work in a fast-paced environment, including evenings, weekends, and holidays.
