Responsibilities;
- Monitor operating supplies, and equipment and reduce spoilage and wastage.
- Ensure that the place of work and surrounding area is kept clean and organized at all times.
- Ensure rules and regulations are adhered to including the company’s policy on fire, safety, and hygiene regulations.
- Ensure flawless service to the highest standards and as required by the department and the hotel.
- Handle guest enquiries in a courteous and efficient manner and report guest complaints and feedback to supervisors.
- Act as manager on duty, when scheduled, to address customer service, vendor, or maintenance issues.
- Perform opening and closing routines including execution of bank deposits, receipt of shipment, and interpret/disseminate company directives.
- Partner with the members of the sales leadership team to support action plans that optimize results and ensure effective execution of operational activities.
- Incorporate Loss Prevention and safety messages into daily operations.
- Any other duties and tasks assigned and required at the outlet.
Requirements
- Must have an HND in Hospitality Management or related field.
- Must have a minimum of two (2) years of working experience in Hospitality Food Service Management/Supervisory in a similar industry (such as restaurant, hotel, or catering).
- Exceptional organizational and planning skills with devout attention to detail and accuracy
- Excellent interpersonal, problem-solving, and conflict-resolution skills.
- Proficient level in computer skills (Excel/PowerPoint/Word).
- Ability to operate POS systems and related machines.
