Job Description

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.