Team Leadership:

• Lead and motivate a team of F&B staff to provide excellent customer service.
• Conduct regular team meetings to communicate goals, expectations, and updates.

Operational Management:

• Supervise daily F&B operations, including opening and closing procedures.
• Monitor inventory levels and place orders to ensure adequate stock.

Customer Service:

• Ensure that customers receive prompt and courteous service.
• Address customer concerns and resolve issues in a timely manner.

Training and Development:

• Provide training to new staff members and ongoing training to existing team members.
• Conduct performance evaluations and provide constructive feedback.

Quality Control:

• Maintain high standards of food and beverage quality.
• Conduct regular inspections to ensure cleanliness and adherence to hygiene standards.