Job Detail

- Minimum 3–5 years of experience in Food & Beverage operations, preferably in a hotel or resort, with supervisory or management experience.
- Strong knowledge of F&B operations, including Restaurants, Bars, Banquets, and In-Room Dining.
- Excellent leadership and team management skills, with the ability to motivate, coach, and develop team members.
- Good knowledge of F&B cost control, budgeting, revenue, and inventory management.
- Strong understanding of service standards, food and beverage quality, and guest satisfaction.
- Good planning, problem-solving, and decision-making skills.
- Strong communication and interpersonal skills with the ability to work effectively with different departments.
- Service-minded, professional, well-organized, and able to work under pressure.
- Good command of English, both written and spoken.
- Able to work flexible shifts, weekends, and public holidays as required.