Roles & Responsibilities
1. Operations & Service Management
- Oversee day-to-day operations of the outlet (opening, closing, service flow).
- Ensure smooth coordination between kitchen, bar, and service teams.
- Monitor service quality, food presentation, and customer experience.
- Handle guest complaints and resolve service issues promptly.
2. Staff Management
Recruit, train, schedule, and supervise service staff.Conduct performance evaluations and provide coaching.Enforce discipline, teamwork, and professional grooming standards.Conduct daily briefings to update staff on specials, promotions, or policies.3. Financial & Business Management
Achieve outlet sales targets and control operating costs.Monitor daily sales reports, budgets, and profitability.Manage cash handling, billing accuracy, and prevent revenue leakage.Control inventory, wastage, and procurement with suppliers.4. Compliance & Safety
Ensure compliance with F&B hygiene, safety, and licensing regulations.Maintain cleanliness and sanitation throughout the outlet.Implement workplace safety practices and emergency procedures.5. Customer Relations
Build relationships with guests and handle VIP customers.Implement strategies to enhance guest satisfaction and loyalty.Collect and act on customer feedback to improve services.6. Marketing & Promotion
Work with marketing to promote seasonal offers, events, or special menus.Implement upselling and cross-selling techniques.Stay updated on F&B trends to keep the outlet competitive.7. Administration & Reporting
Prepare daily / weekly / monthly reports on sales, costs, and staff performance.Handle outlet paperwork, licenses, and compliance documentation.Report to the F&B General Manager on outlet performance.Tell employers what skills you have
Coaching
Licensing
Upselling
Budgets
Customer Experience
Service Management
Workplace Safety
Inventory
VIP
Administration
Sanitation
Procurement
Compliance
Customer Service
Staff Management
Customer Relations