Responsible for maintaining the highest standard of food and beverage service across all restaurants, including banquet operations, and ensuring appropriate F&B costing and cost-control measures, including staff costs, to contribute to the financial success of each outlet.
Maintain the highest level of expectation of hygiene and sanitation in accordance with health Department and Stewarding standards in all kitchen outlets.
Oversee day-to-day club operations, ensuring a seamless, high-quality experience for members and guests across all areas, while maintaining strong operational and service standards.
Responsible for the quality of all food served throughout the restaurants and banquet and ensure that the food presented to guests is consistently of high-quality standards.