Deliver exceptional food and beverage service by ensuring high standards of guest experience, accurate ordering, billing, and ongoing guest satisfaction.
Lead, recruit, train, develop the restaurant team.
Ensure strong operational control through stock ordering, inventory management, equipment care and hygiene standards.
Maintain compliance with liquor licensing requirements, hotel policies and procedures while supporting team knowledge of menus, dietary needs, allergens, beverages and promotions.
Oversee financial and performance outcomes, including stock takes, monthly reporting, KPI tracking, conference and function coordination, and continuous improvement initiatives.