QUALIFICATIONS / REQUIREMENTS

• Minimum 3 years experience in the F&B/Hospitality industry
• Able to lead and motivate the team.
• Able to work under pressure.
• Possess good leadership and supervisory skills.
• Able to work in a fast paced environment, with a keen eye for quality control.

• Manage and oversee daily operations and ensure compliance to operations standards and procedures and brand standards.
• Plan weekly schedule planning and daily team floor plan .
• Be involved in the hiring, training and providing on-going communication to staff and deliver quality service to guests.
• Ensure compliance with health, safety, food handling, and hygiene standards.
• Handle customers’ feedback promptly.
• Holds daily briefing with staff in each shift and review occupancy forecast, reservations, special attention, guest requests, and others as deem appropriate.
• Be aware of clientele mix, seasonal periods and festivities and make recommendation to management for competitive analysis and budgeting purposes.
• Coordinate with Chef and other department for any special promotion and ensure staff is aware of it to ensure that up selling is exercised.
• Attend all briefings, meetings and trainings as assigned by management.
• Perform other duties as directed by the management.