This managerial role involves ensuring compliance with service standards, safety regulations, and operational procedures, while supervising daily activities of food and beverage outlets.
Responsibilities include planning, communicating policies, managing staffing, training staff, and maintaining guest satisfaction through effective service recovery.
The manager aids in marketing initiatives, monitors performance via guest feedback and financial analysis, controls costs, and maintains inventory and equipment.
They are responsible for achieving budget targets, overseeing facility cleanliness and safety, coordinating events, and participating in marketing strategy calls.
Qualifications include 1-2 years of management experience in a full-service setting, fluency in English, and relevant certifications.
Skills required include strong communication, math, problem-solving, and organizational abilities, with physical capacity for lifting and moving items.
Work may involve nights, weekends, and holidays.