1. Staff Supervision: Supervising and directing the activities of food and beverage service staff, to ensure efficient and courteous service delivery.

2. Training and Development: Providing training and ongoing coaching to service staff on service standards, product knowledge, and guest interaction skills to maintain high levels of customer satisfaction.

3. Customer Service: Ensuring exceptional customer service by addressing guest inquiries, resolving complaints, and maintaining a positive and welcoming atmosphere in dining areas.

4. Order Taking and Delivery: Overseeing the order-taking process, ensuring accuracy in orders, and coordinating the prompt and efficient delivery of food and beverages to guests.

5. Table Maintenance: Monitoring table turnover, ensuring tables are promptly cleared and reset, and maintaining cleanliness and organization in dining areas to enhance the overall guest experience.

6. Menu Knowledge: Having a thorough understanding of the menu offerings, including ingredients, preparation methods, and potential allergens, to assist guests with menu selection and accommodate special dietary needs.

7. Upselling and Revenue Generation: Encouraging upselling of menu items and promoting special offers or promotions to maximize revenue and enhance the guest experience.

8. Compliance and Safety: Ensuring compliance with health, safety, and sanitation standards in food and beverage service areas, including proper handling and storage of food and beverages.

9. Inventory Management: Assisting in monitoring and managing inventory levels of beverages, condiments, and other service-related items to prevent shortages and minimize waste.

10. Shift Management: Coordinating service staff schedules, assigning duties, and managing staffing levels to ensure adequate coverage during peak business hours while controlling labor costs.

11. Cash Handling and Billing: Overseeing cash handling procedures, including processing payments, reconciling cash drawers, and generating accurate guest checks or bills.

12. Event Coordination: Assisting in the coordination of special events, private dining, and banquets, including staffing requirements, setup, and service execution.

13. Collaboration: Collaborating with kitchen staff, bar staff, and other hotel departments to ensure seamless coordination and communication to deliver a cohesive food and beverage service experience.

14. Quality Control: Conducting regular inspections of dining areas and service stations to ensure cleanliness, organization, and adherence to service standards.

15. Feedback and Reporting: Soliciting guest feedback, addressing concerns or issues promptly, and providing regular reports on service performance to management.

16. Other related task as may be assigned by the management.

Educational Background: Graduate of Hospitality Management, Hotel and Restaurant Management, or any related course.

Experience: At least 2–3 years of relevant experience in food and beverage service, preferably in a hotel or fine dining environment, with at least 1 year in a supervisory or team leader role.

Skills Required:

• Strong leadership and team management abilities
• Excellent customer service and interpersonal skills
• Good verbal and written communication
• Knowledge of food safety and sanitation standards
• Proficient in POS systems and basic cashiering procedures
• Ability to multitask and work under pressure during peak hours

Personality Traits: Professional appearance, confident, courteous, proactive, and guest-oriented

Other Requirements: Willing to work on shifting schedules, weekends, and holidays; physically fit to stand and walk for extended periods; knowledge of basic inventory and stock management.