DUTIES & RESPONSIBILITIES

• Assist in preparing the annual F&B budget and directs the preparation of the Marketing Plan in the respective area and see to the implementation of the approved plan.
• Monitor both the quantity and quality service standards in the outlet to ensure the guests are fully satisfied with the dining experience.
• Ensure the brand standard requirement of the restaurant is consistently carried out.
• Attend to guest complaints, requests, or inquiries regarding food & services and immediately take all required corrective measures.
• Monitor team members’ performance, act as a role model of the highest standard and reinforce team motivations and morale. Organize training sessions according to the needs of the restaurant and advice from management to enhance the productivity of the team.
• Visit other hotels, restaurants, and competitors to gauge trends, quality of food, beverage, and service, and visit markets and other sources to determine the availability and quality of needed supplies to look for possible substitutes, inform management, kitchen, cost control, and purchasing of important findings.
• Comply with all health, and safety regulations and upkeep the hygiene standards.
• Communicate with Chef, Assistant Managers, and Events Management Team to obtain feedback.
• Carry out any other duties requested by the Director of F&B.

QUALIFICATION, EXPERIENCE & PERSONAL QUALITIES

• Higher Diploma or above in hotel or catering Management or related field.
• At least 5 years of experience in Food and Beverage Operations in an establishment with service standards pitched at a deluxe level, preferably with pre and post-opening experience.
• Presentable, customer service-oriented, pleasant personality, and good communication skills.
• Proficient in spoken and written English, Chinese, and Mandarin.