Careers

• Hostess is expected to provide a high standard of service with confidence and a professional manner and exceed customer's expectations at all times
• You will be helpful and promote a professional image
• Give full cooperation to any client requiring assistance with a caring attitude.

An exciting role has arisen for a highly motivated and hardworking Guest Relation Executive (Hostess) to join the food and beverages, the main duties of this role are

• To project a professional and welcoming image to the business
• To be active in seeking and developing relationships to drive reservations
• To be organized and can proactively drive passant to covers through engagements of potential customers.
• Receptionists’ / Cashier duties / Reservations / Order-taker duties, Cloakroom duties

• Food and Beverage Supervisors are generally responsible for all of the business operations of a dining establishment.
• Duties typically include interviewing, hiring, training, scheduling and managing employees, as well as overseeing inventory, including food and beverages, supplies and other restaurant equipment.

• A Senior Executive is an ambassador for the exceptional service and cuisine that are hallmarks of our dining experience
• Your warm, personal attention and knowledge of our outstanding food & beverage offerings make guests of our restaurants and lounges feel unique and valued.

A Food & Beverage Manager forecasts, plans and controls the ordering of food and beverages (drinks) for a hospitality property. He also manages the finances related to the whole process of purchasing food and drink for the hotel premises. “Purchasing” includes sourcing, ordering and transporting of F & B.

• “Purchasing” Includes Sourcing, Ordering And Transporting Of F & B.
• Purchasing F & B Stock
• Stock Control
• Storage Control
• Goods Receiving
• Monthly Stock Takes
• Planning and carrying out F&B Budgets
• Assisting the Food & Beverage Department with budgets
• Costing of menus for restaurants
• Relevant financial reports and other financial duties.

• Restaurant Managers ensure that restaurants operate efficiently and profitably while maintaining their reputation and ethos.
• They must coordinate a variety of activities, whatever the size or type of the outlet and are responsible for the business performance, quality standards and health and safety of the restaurant.
• Restaurant Managers are responsible for overseeing the efficient running and profitability of restaurants and for managing their employees.

• The Assistant Restaurant Manager is someone who is passionate about food and customer service.
• They are a problem solver with strong work ethics and leadership skills.
• The assistant restaurant manager understands that customer satisfaction always takes priority but efficient restaurant operations make it possible.
• They are an experienced leader with a goal to move up in the management field.

• Assist in the organization, management and administration of all operational aspects for the food and beverage outlets.
• The assistant food and beverage manager reports to the food and beverage manager
• Knowledge of food service operations and a variety of styles of services.
• Supervisory responsibilities: This position supervises all hourly employees in the food and beverage outlets and is responsible for assisting in the administrative tasks related to the outlets.