Key Responsibilities: - 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!
