Strategy and planning
: Design menus, create restaurant policies, and develop marketing strategies to attract customers.
Staff management
: Hire, train, schedule, and evaluate staff performance.
Operations
: Oversee daily operations, manage budgets, control costs, and ensure smooth execution of events.
Inventory and supply
: Order and monitor food supplies, manage inventory levels, and maintain relationships with vendors to ensure quality and manage costs.
Compliance
: Ensure compliance with all food and safety regulations.
Customer relations
: Build relationships with regular customers and handle complaints to ensure customer satisfaction.

Staff roles (e.g., F&B Associate, Server, Assistant)

Customer service
: Greet guests, take orders, serve food and drinks, and process payments.
Service preparation
: Prepare dining areas, set up tables for events, and assist with food preparation and plating.
Cleanliness
: Keep dining areas, tables, and service stations clean and organized.
Stocking
: Restock beverages, cutlery, and other supplies in service areas.
Guest assistance
: Answer guest questions, address complaints, and ensure a positive dining experience.

For any enquiry 8220018325

Preferred candidate profile

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