Major Responsibilities:

• To be a true leader by example continually emphasizing day to day communication skills and commitment to outstanding service to guests.
• To ensure the smooth operation of the restaurant team through food and beverage operational procedures and full cooperation with supporting teams.
• Developing restaurant operational objectives; reporting strategic plans and reviews; preparing and completing action plans
• Implementing production, productivity, quality, and customer-service standards; resolving problems; determining system improvements; implementing change
• Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, scheduling, coaching, communicating job expectations, appraising, and enforcing policies and procedures.
• Ensure the highest standards of service staff appearance and discipline
• Meets restaurant financial objectives by forecasting requirements; and assisting with the preparation of annual budget

Education and Skills Required:

• Associate or Bachelor’s Degree in Hospitality Management
• Minimum 3 years’ experience in a similar role in a 4-5-star resort
• Excellent training and coaching skills
• Strong planning and organisational skills to run a profitable operation
• Excellent computer skills
• Comply with resort standards and policies for efficient operation.
• Required to work during weekends based on business requirements.