Job Description

Roles & Responsibilities

Job Responsibilities:

• Ensures every guest receives full attention, courteous service, and exceptional care throughout their dining experience
• Leads and maintains a disciplined, well-organized team that adheres to all service standards, general service requirements, and cleaning checklists
• Provides on-the-job training and development to employees, including trainees and bus staff, with direct presence to correct mistakes on the spot and establish individual training programs tailored to each team member's needs
• Maintains strict standards for staff appearance, uniforms, grooming, and professional presentation
• Organizes assigned stations (Breakfast/Lunch/Dinner) for cleanliness, proper setup, and equipment readiness according to established manuals
• Oversees order taking, ensures accuracy, and actively participates in sales efforts and guest relations
• Maintains continuous communication between restaurant and kitchen operations
• Handles guest complaints promptly by escalating to the Restaurant Manager or Assistant F&B Manager
• Ensures all staff are informed of current promotions, menu specialties, and sales activities
• Ensures careful handling of all restaurant materials and controls inventory of dishes, glassware, and serviceware; identifies and removes chipped, broken, or cracked items from service
• Keeps all restaurant furnishings clean and polished in accordance with the established cleaning schedule
• Monitors all furniture and equipment; submits maintenance requests for damaged items and ensures timely repairs
• Controls and reports all defective lighting, fixtures, and other electrical matters to management
• Assists with end-of-month and end-of-year inventory counts in assigned areas of responsibility
• Demonstrates thorough familiarity with all emergency procedures and ensures all team members are informed of and understand pertinent emergency protocols
• Ensures compliance with all company guidelines and operational policies
• Performs additional duties as assigned by the F&B Manager and management team

Desired Candidate Profile

Required Qualifications:

• Minimum five years of progressive experience in food and beverage service within 5-star hotel or fine dining establishments
• Proven supervisory or leadership experience managing service teams
• Fluent command of English and at least one additional language commonly used by staff
• Strong knowledge of food and beverage service standards, protocols, and best practices
• Proficiency with point-of-sale (POS) systems, particularly Micros
• Competency in Microsoft Office applications (Excel, Word, Outlook)
• Excellent interpersonal and communication skills with the ability to interact professionally with guests and staff at all levels
• Demonstrated ability to train, mentor, and develop team members
• Strong problem-solving and conflict resolution capabilities
• Knowledge of health, safety, and emergency procedures relevant to food service operations
• Ability to maintain composure and deliver exceptional service in high-pressure environments
• Physical capability to stand for extended periods and perform duties throughout assigned shifts
• Flexibility to work varied shifts, including evenings, weekends, and holidays as required

Preferred Qualifications:

• Certification in food safety and hygiene
• Experience in luxury hospitality or Michelin-starred establishments
• Knowledge of wine service and beverage pairing