Job Description

Job Responsibilities

• Embody and implement the company values within the team and the services provided to the customers.
• Maintain the service standard as the host of the hotel's F&B outlets.
• Support, lead and train team members to ensure customer's satisfaction with the service.
• Pro-active in solving customer problems and satisfying customers in various situations.
• Consistently monitors, coaches and encourages team members to meet the Company’s service standards.
• Overall responsible for smooth operations for the service of the restaurant and any related events.
• Plan, execute and manage operational and revenue-generating activities for the restaurant and hotel as a whole.
• Research, develop and propose innovative ways of increasing revenue.
• Build sales and control costs within the budget to meet/exceed expected business results. Responsible for compliance of all related standards and guidelines, as well as relevant regulatory requirements. 
• To carry responsibilities as the Head of Department; including managing the team, communication with the other team members, General Manager and stakeholders.
• Responsible for documentation, paperwork and liaising with guests and relevant 3rd parties.
• Embrace, support and uphold the company's values, mission and vision.
• Responsible in leading, training and developing team members to achieve the expected work performance and productivity in line with the company’s values.

Note: This role does not require managing the kitchen operations. However, it is a requirement to collaborate with the Sous Chef on all aspects of the relationships and cooperation between the service and the kitchen.

Our F&B Outlets have alcohol in the menu. Some of the events organised by guests at the hotel may involve alcohol beverages in public areas at the hotel.

Job Requirements

Job requirements

• At least 4 years' of working experiences as managerial role in F&B / Hospitality industry.
• Fluent in English and Bahasa Malaysia.
• Proficient in the full spectrum of casual / fine-dining restaurant function, including food planning and preparation, cost management, customer handling, workplace safety & security, regulatory requirements, people management, recordkeeping, etc. 
• Possess experience in handling Point-Of-Sales (POS) system. 
• Meticulous and possess good people skills. 
• Analytical, strong in problem identification, problem solving and decision making. 
• Possess exceptional communication and interpersonal skills to maintain good relationship with diverse guests and employees within the restaurant. 
• Comfortable with practicing open communication work culture.
• Possess friendly, cheerful and approachable personality.

============================================================

Due to visa application limitations, this position is only open to Malaysians and Malaysian Permanent Resident.

============================================================

Skills