Key Responsibilities

• Staff Management: Hire, train, coach, schedule, and motivate F&B staff;resolve conflicts and manage performance.
• Customer Relations: Handle guest feedback and complaints professionally, ensuring satisfaction.
• Inventory & Operations: Monitor stock, order supplies, manage inventory levels, and ensure proper use of equipment.
• Quality & Compliance: Maintain cleanliness, sanitation, and adherence to health, safety, and company policies.
• Financials & Reporting: Control costs, minimize waste, analyze sales, and assist with menu planning/promotions.
• Service Leadership: Supervise daily operations, lead pre-shift meetings, set service standards, and ensure prompt, high-quality guest experiences.

Requirements

• Interested candidates should possess a Bachelor’s Degree or HND with 2-3 years experience.
• Strong leadership, communication, and organizational skills.
• Problem-solving and conflict resolution.
• Knowledge of food safety, inventory management, and service procedures.
• Ability to work irregular hours and stay calm under pressure
• Working knowledge of Microsoft Office software.