REQUIRED SKILLS AND QUALIFICATIONS

• Experience: Minimum 1–2 years in an F&B supervisory role, overseeing both front- and back-of-house operations (bar experience is an advantage).
• Education: Diploma or professional certification in Hospitality or F&B Management.
• Customer Service: Strong interpersonal and problem-solving skills, with the ability to handle guest feedback promptly and professionally.
• Leadership: Proven ability to lead, coach, and develop a team.

• Lead and motivate the Food & Beverage (F&B) team to achieve outlet objectives and performance targets.
• Deliver exceptional guest experiences through creative concepts, innovative initiatives, and an effective guest recognition program.
• Collaborate with the Chef team to monitor food cost, ensure operational efficiency, and support profitability goals.
• Maintain all café areas in a clean, comfortable, and professional state, while ensuring safe and organized workspaces for employees.
• Provide coaching, guidance, and training to team members to support their professional growth and development.
• Develop and manage monthly staff rosters, ensuring sufficient manpower coverage within budget.
• Enforce compliance with hygiene, safety, and sanitation standards at all times.
• Monitor and minimize wastage of consumables, maintaining labor productivity and cost-effectiveness.