Operational Management:

• Supervise and coordinate the activities of the F&B staff, ensuring efficient and effective service.
• Monitor and maintain cleanliness, sanitation, and organization of the assigned work areas.
• Ensure compliance with health and safety regulations and standards.
• Oversee the setup and breakdown of dining areas

Customer Service:

• Ensure the highest level of customer service is provided to all guests.
• Address customer complaints and concerns promptly, resolving issues to the guest's satisfaction.
• Gather feedback from guests to improve service quality and customer satisfaction.

Staff Management:

• Assist in training, and developing F&B staff.
• Assist Schedule and manage shifts, ensuring adequate staffing levels to meet operational needs.
• Conduct regular performance evaluations and provide feedback to staff.
• Foster a positive and collaborative team environment.

Inventory and Cost Control:

• Monitor inventory levels and manage stock, ordering supplies as needed.
• Assist in controlling costs and minimizing waste.
• Conduct regular inventory checks and maintain accurate records

Menu and Beverage Management:

• Oversee the preparation and presentation of food and beverages, ensuring consistency and quality.
• Stay updated with F&B trends and recommend new menu items or improvements.

Administrative Duties:

• Assist and submit reports on sales, inventory, and staff performance.
• Handle administrative tasks such as scheduling, and record-keeping.
• Ensure compliance with company policies and procedures.