Key Responsibilities:

Operational Leadership

• Oversee daily F&B operations for breakfast ,dinner , bar and conferenece services.
• Ensure smooth execution of breakfast buffet service for large volumes, maintaining speed, quality, and guest satisfaction.
• Manage dinner service with attention to detail, ambiance, and personalized guest experience.
• Maintain and manage 4 meeting room operations

Team Management

• Lead, train, and motivate a team of servers, hosts, and support staff.
• Create staff schedules to ensure adequate coverage for both breakfast and dinner shifts.
• Conduct regular team briefings and performance reviews.

Guest Experience

• Maintain high standards of customer service and resolve guest concerns promptly.
• Monitor guest feedback and implement improvements to enhance satisfaction.
• Ensure consistent service delivery aligned with the hotel’s brand standards.

Financial & Inventory Control

• Manage budgets, control costs, and drive revenue growth.
• Monitor food and beverage stock levels, coordinate with kitchen and purchasing teams.
• Implement waste reduction and portion control strategies.

Compliance & Hygiene

• Ensure compliance with health and safety regulations.
• Maintain cleanliness and hygiene standards across all restaurant areas.
• Conduct regular audits and inspections.

Team management experience of minimum 10 or above

Knowledge of Food safety essential

Customer service experience in hospitality sector

Flexible hours including weekends and bank holidays