1.Supervise, train, and schedule service staff, monitor performance, and support professional development.
2.Coordinate between kitchen and service teams, manage workflow during shifts, and maintain service standards.
3.Ensure adherence to food safety, hygiene, and health regulations.
4.Coordinate between kitchen and service teams, manage workflow during shifts, and maintain service standards.
5.Assist with scheduling, cash reconciliation, reporting, and handover to incoming managers.
6.Strong background in hospitality or food and beverage service.
7.Excellent leadership, communication, and problem-solving skills.
8.Ability to perform under pressure in fast-paced, high-volume environments.
9.Knowledge of food safety standards and operational procedures.
10.Experience in staff training, scheduling, and performance management.
11.ABLE TO WORK ON PUBLIC HOLIDAYS AND WEEKENDS.
12.ABLE TO STAND FOR LONG PERIODS OF TIME.
