Join a prestigious hospitality environment where service excellence meets innovation.
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Lead the restaurant team with a focus on service excellence and operational consistency.
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Oversee the daily operations of the restaurant, bar, and room service, ensuring quality and efficiency.
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Drive innovation in service delivery while maintaining established standards.
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Plan and manage group functions and special events, ensuring optimal stock utilization.
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Manage monthly beverage stock counts and reporting.
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Prepare and monitor Operating, Capex, and OE budgets.
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Identify revenue opportunities and control costs to maximise profitability.
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Monitor and control cash flow, stock, credit, and debtors.
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Apply consistent performance management practices and provide guidance and coaching to staff.
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Handle all HR-related administrative responsibilities and liaise with internal support departments.
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Champion staff development through training and mentoring to build a high-performance team.
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Minimum 5 years’ experience in F&B operations, with at least 3 years in a management role.
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Degree or Diploma in Hospitality Management (advantageous).
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WSET/CWA certification is a plus.
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Excellent interpersonal and communication skills with a hands-on leadership style.
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Ability to perform under pressure in a fast-paced environment.
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Strong knowledge of wines and a passion for exceptional service.
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Proficiency in restaurant administration, budgeting, and cost control.
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Flexible to work shifts, weekends, and public holidays.
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A positive, solution-oriented, and guest-focused attitude