Key Roles and Responsibilities:
* Oversee daily restaurant operations including breakfast, lunch, dinner, and events.
* Collaborate with the Head Chef and F&B Manager on menu planning and food service standards.
* Lead a team of staff, manage rostering, ordering, and departmental financials.
* Ensure HACCP compliance and general food service duties.
* Deliver an outstanding guest experience through excellent customer service.
Required Skills and Qualifications:
* 2-3 years' experience in a similar role in a 4-star hotel or high-volume restaurant.
* Strong knowledge of food service, hospitality operations, and industry standards.
* HACCP certified and fluent in English (spoken & written).
* Excellent leadership, communication, and multitasking skills.
* A team player with a hands-on, proactive attitude and flexible availability.
Benefits:
* Opportunities for career development and advancement.
* Supportive and professional team environment.