Responsibilities:

Ensure productivity, quality of products/services are delivered to the guest.

To continuously innovate/create new ideas to remain competitive in the market.

To focus on guest needs and deal with them promptly and efficiently. 

Ability to attend and proactively engage during guest meetings / site visits

Ability to plan and process the operational requirements

Demonstrate a thorough knowledge of Food and Beverage products and Promotions.

Ensure grooming and hygiene standards are implemented and fully adhered to.

Willingness and ability to Sell or influence others through suggestive selling.

Assess customers’ needs and preferences and provide recommendations/suggestions

Ability to work cohesively with fellow colleagues and deliver together

Work in close cooperation with the Production, Stewarding, Fleet and others

To protect all Client assets during event within or outside

To ensure safe handling of all operating equipment during operations

To ensure opening and closing inventory are carried out as per set procedures

To support physically in logistic movement of the event requirement

To attend regular trainings conducted or scheduled by Management or HR

To continuously seek opportunities to develop self and improve knowledge

The ability to conduct regular team briefings

Follow and implement the Policies and Procedures

Follow Hygiene and Food Safety Procedures

Follow operations guidelines as directed by the Management

Willingness to handle cash transactions as part of overall cashiering duties

Report all financial transaction and sales reports as per set procedures.

To ensure operations checklist are used and served its purpose for a smooth operation

To ensure the cost & quality control measures on day-to-day operations set by the Hospitality Management

Flexibility to work in other outlet or new assignment in order to meet the business demands.

In addition, flexible in working hours and days as per business requirement where and when overtime is requested by the management.

Required Skills:

High school Diploma or a graduate in any relevant courses

A minimum of 2 or 3 years’ experience in in Food and Beverage Operations and

Restaurant and Bar in similar size establishments

Basic Hygiene Certificate/HACCP Awareness (Preferably)

Special Qualification : Able to read, write and speak in English

Arabic Speaking is an added advantage

A minimum of 2 or 3 years’ experience in in Food and Beverage Operations and

Restaurant and Bar in similar size establishments

Knowledge/Familiarity with Micros POS System is a plus

The ideal candidate should have an outgoing and friendly attitude for customer care.

Effective Communication and Interpersonal Skills

Understanding Banqueting / Outlet Food and Beverage Operations

Supervisory and Technical Knowledge

Complaint Handling