Duties and Responsibilities

·         Oversee the dining area, and supervise food and beverage service staff per operating policies that he or she may help establish.

·         Creates a positive team atmosphere among team members Maintains records of staff periodic manner and operating costs.

·         Provides feedback and coaching to the team regularly.

·         Understand building capability through Cross-training

·         Treats all team members fairly, and with respect.

·         Sets high standards for appropriate team behavior on shift

·         Works with food and beverage staff to ensure proper food presentation of policies and obtain feedback from staff members.

·         Arrange for maintenance and repair of equipment and other services.

·         Total receipts and balance against sales, deposit receipts, and lock facility at the end of the day.

·         Ensures new products are executed properly for the following rollout.

·         Is capable of handling angry customers with a friendly/calm attitude.

·         Ensures product quality and excellent service.

·         Shows enthusiasm about guests within the restaurant.

·         Is flexible in dealing with changes/problems (e.g., being short-staffed).

·         Has 3effrecrively forecasted restaurant needs.

·         Shifts priorities and goals as work demands change.

·         Priorities tasks effectively to ensure the most critical tasks are completed on time.

·         Delegates and follow-up effectively.

·         Taking Ownership of issues or tasks and also giving detailed updates to the F&B manager and General Manager.

·         Seeks, listens, and responds to guest feedback.

·         Coaches team on how to exceed Guest expectations.

·         Does not blame others; takes accountability for problems.

·         Effectively identifies restaurant problems through reports and can ideate & execute to resolve the same.

Key Requirements Skills, experience and qualification

·         Proficiency in using computer software to monitor inventory, track staff schedules, and pay, and perform other record-keeping tasks.

·         Ladies preferred for diversity

·         3 plus years’ experience in a busy restaurant

·         Proficiency in Point of sale (POS) software, Restaurant guest satisfaction tracking software, etc.

·         Assist in planning regular and special event Menus.

·         Degree, or Diploma in Hotel Management or equivalent

·         Has effectively managed Team Members

·         Previous experience in a similar job role.

·         Coached and improved the performance of at least one poorly performing Team member/Manager.

HOW TO APPLY

• If you meet the above qualifications, skills and experience send CV urgently to This email address is being protected from spambots. You need JavaScript enabled to view it. quoting the job title as the subject line on your email
• Interviews will be conducted on a rolling basis until the position is filled.
• Only the shortlisted candidates will be contacted.