Job Summary:

To assist the Line Manager in planning, organizing and supervising all processes of the outlet and to provide hands-on support to Food and Beverage associates. Also to ensure the outlet provides quality service that is consistent with the SBU’s SOP to achieve maximum revenue and profit in line with the budgeted and forecasted projections.

Duties and Responsibilities:

• Ensure the highest level of service and courtesy are provided to guests.
• Maintain departmental Standard Operating Procedures and ensure all associates have working knowledge and follow SOPs all at all times.
• Ensure that an effective link is maintained between kitchen and service areas.
• Manage the level, consistency, and quality of table and/ or counter service of all menu items.
• Provide specialist advice to guests and colleagues related to food and beverages.
• Monitor all aspects of food and beverage quality and hygiene and take immediate corrective action when required.
• Actively seek and review guests’ feedback with regard to food quality, service, and overall satisfaction and take appropriate and timely action.
• Take full responsibility of the outlet during the absence of Line Manager.
• Conduct regular team briefings and meetings.