Responsibilities
- * Ensure all customers are provided with the best quality of food and service through cost effective and efficient management, assuring highest standards of service are in place.
- Ensure that F&B operation is performed in compliance with the Company Service Standard including Hygiene and Safety practices.
- Supervise direct reports by providing training, coaching, and regular feedback to achieve departmental objectives.
- Manage customer complaints through proper investigation, implementation of corrective actions, and team awareness to prevent recurrence.
- Maintain a dynamic rostering system to ensure adequate shift coverage is there, while minimizing overtime to ensure uninterrupted service delivery.
- Responsible for implementing safe working practices and procedures in accordance with EKFC policies.
- Gather and analyse customer feedback to identify areas for improvement and recommend actions that enhance service quality and customer satisfaction.
- Apply the Quality Policy and Quality System established in accordance with ISO 9001:2008 international standards and executes all responsibilities according to the department work procedures while reflecting EKFC Quality Policy.
QualificationsEducation Qualification:Bachelor’s degree holder in Hotel Management (must have)
Work Experience
- * Minimum of 5 years of experience in the hospitality industry, with 1 years’ experience in supervisory role in 5-star environment
- Experience and understanding of luxury hotel and stand-alone restaurant operations.
- Knowledge of food safety regulations and hygiene protocols.
Skills
- * Proficiency in spoken and written English
- Self-motivated and demonstrate sound leadership skills
- A keen eye for opportunity identification and a high level of commitment to continuous improvement and adaptability to change.
- Able to create personalized F&B experience
- Strong organizational, multitasking skills and attention to detail.
- Competent in Microsoft Office Applications.
- Ability to maintain accurate records, manage inventory effectively, and follow established procedures and guidelines precisely.
