Diploma or Degree in Hospitality Management, Food & Beverage Management, Hotel Management, or a related field from a recognized institution.
Minimum of 2–5 years' experience in Food & Beverage operations, with at least 1–2 years in a supervisory role within a reputable hotel or upscale restaurant.
Strong understanding of luxury hospitality service standards and restaurant operations.
Knowledge of food and beverage service procedures, guest relations, and restaurant supervisory practices.
Proven leadership and team supervision skills with the ability to motivate and manage colleagues effectively.
Excellent communication and interpersonal skills.
Ability to handle guest complaints professionally and ensure high guest satisfaction levels.
Experience in stock control, inventory management, and minimizing breakage, spoilage, and wastage.
Good administrative and organizational skills including report writing, log maintenance, scheduling, and record keeping.
Knowledge of Occupational Health & Safety standards, hygiene, sanitation, and food safety procedures.
Ability to conduct shift briefings and ensure grooming and operational standards are maintained.
Experience in handling reservations, private dining arrangements, and special events is an added advantage.
Familiarity with POS systems and basic computer applications such as Microsoft Office.
Strong problem-solving and decision-making skills.
Ability to work flexible hours including weekends, holidays, and shifts.
Professional appearance and grooming in line with luxury hotel standards.
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