The posting
Roles and Responsibilities
A. Daily Operations Management
- Supervise and coordinate daily food and beverage operations to ensure smooth workflow.
- Ensure food preparation, service, replenishment, and clearing activities are completed efficiently.
- Monitor operational performance and ensure service standards are consistently maintained.
- Coordinate with kitchen staff, service crew, and other departments to meet operational requirements.
- Ensure all equipment, utensils, and workstations are properly maintained and ready for operation.
B. Staff Supervision and Manpower Management
- Supervise, guide, and train service crew and operational staff.
- Allocate daily duties and work assignments according to operational requirements.
- Monitor staff attendance, punctuality, grooming, and work performance.
- Ensure sufficient manpower is available during peak operating hours.
- Conduct on-the-job training and provide guidance to new employees.
- Address staff performance issues and escalate disciplinary matters to management when necessary.
C. Food Safety and Hygiene
- Ensure compliance with food safety, personal hygiene, and workplace cleanliness standards.
- Monitor proper food handling, storage, temperature control, and stock rotation.
- Ensure food preparation and service areas are kept clean and sanitised.
- Conduct routine hygiene inspections and ensure corrective actions are taken when necessary.
- Ensure staff follow applicable food safety procedures and company SOPs.
- Report food safety incidents, equipment defects, and potential hazards promptly.
D. Customer Service and Quality Control
- Ensure customers receive prompt, courteous, and professional service.
- Monitor service quality and resolve customer complaints appropriately.
- Ensure food presentation, portion control, and service standards meet company requirements.
- Gather customer feedback and recommend improvements to enhance customer satisfaction.
- Escalate serious complaints and operational issues to management.
E. Inventory and Cost Control
- Monitor food, beverage, and consumable stock levels.
- Assist with stocktaking, inventory reconciliation, and replenishment planning.
- Minimise food wastage, stock losses, and unnecessary operating expenses.
- Ensure proper receiving, storage, and handling of supplies.
- Report discrepancies, damaged goods, and potential inventory losses.
F. Workplace Safety and Compliance
- Ensure employees comply with workplace safety procedures and operational guidelines.
- Identify and report workplace hazards, accidents, and unsafe working conditions.
- Ensure cleaning chemicals and equipment are handled and stored safely.
- Maintain proper operational records, inspection checklists, and incident reports.
- Ensure compliance with applicable company policies and regulatory requirements.
