Staff Management: Supervising F&B staff. Scheduling staff to meet operational needs and ensure adequate coverage during peak hours. Performance evaluations, coaching, and disciplinary actions when necessary. Motivating and developing staff to achieve service excellence.
Operational Management: Managing inventory, ensuring proper storage and rotation to minimize waste. Monitoring and controlling costs related to food, beverage, and labour expenses. Maintaining cleanliness and hygiene standards. Ensuring compliance with all health and safety regulations.
Customer Service: Addressing customer concerns...