1. Operations Management

• Supervise daily F&B operations (restaurant, café, banquet, or kitchen)
• Ensure smooth service flow between kitchen and service staff
• Monitor opening and closing procedures
• Maintain cleanliness, hygiene, and safety standards

2. Staff Supervision & Training

• Lead and manage service staff and kitchen teams
• Schedule staff shifts and manage attendance
• Train staff on service standards and SOPs
• Conduct performance evaluations and provide feedback

3. Customer Service

• Ensure high-quality customer service standards
• Handle customer complaints and resolve issues professionally
• Engage with customers to improve satisfaction
• Maintain a positive dining experience

4. Inventory & Cost Control

• Monitor stock levels of food, beverages, and supplies
• Order and manag...