Job Description

The Crew Member is responsible for managing and overseeing all aspects of the resort's dining facilities, which may include fine dining restaurants, casual dining options, poolside bars, and room service. This role focuses on delivering an outstanding guest experience, optimizing operational efficiency, ensuring adherence to quality and safety standards, and leading and developing the restaurant team. The ideal candidate possesses a strong blend of hospitality management skills, leadership abilities, and a passion for customer service excellence.

Key Responsibilities:

• Operations Management
• Oversee day-to-day restaurant operations, ensuring smooth service and quality guest experiences.
• Coordinate with kitchen staff to manage menu offerings, address guest feedback, and resolve any service-related issues.
• Implement and monitor SOPs (Standard Operating Procedures) for quality assurance in service, food presentation, and cleanliness.
• Oversee room service and other dining-related services to ensure consistency in food quality and presentation across the resort.
• Guest Satisfaction
• Ensure guests receive a high level of customer service, handling special requests, complaints, and feedback professionally.
• Monitor guest reviews and feedback to continuously improve the dining experience.
• Coordinate with the resort's events team to cater to group dining, weddings, and special occasions.
• Staff Supervision and Development
• Recruit, train, and manage restaurant staff, including servers, bartenders, hosts, and other dining personnel.
• Conduct regular performance evaluations and provide feedback to encourage professional growth.
• Create work schedules to ensure optimal staffing levels during peak and off-peak hours.
• Financial Management
• Develop and manage budgets, including cost control measures, and adhere to set profit margins.
• Monitor inventory, control costs, and minimize waste in line with budgetary requirements.
• Collaborate with the purchasing department to source high-quality ingredients at competitive prices.
• Menu Planning and Collaboration
• Work closely with the Executive Chef to design and update seasonal menus, specials, and themed dining experiences.
• Ensure menu items meet quality standards and are in line with resort branding and guest expectations.
• Implement guest feedback into menu planning when appropriate.
• Health and Safety Compliance
• Maintain high standards of cleanliness and hygiene throughout the dining facilities.
• Ensure compliance with health, safety, and sanitation regulations as well as resort and local requirements.
• Conduct regular inspections and ensure that all staff adhere to safety protocols.

Qualifications:

• Education: Bachelor's degree in Hospitality Management, Business Administration, or related field (preferred).
• Experience: Minimum of 1-3 years of experience in QSR.
• Skills:
• Strong leadership and interpersonal skills.
• Excellent organizational and multitasking abilities.
• Financial management skills, including budgeting and cost control.
• Proficiency with POS systems and Microsoft Office Suite.
• Exceptional communication skills, with fluency in English.
• Males Preferred.

Job Type: Full-time

Pay: ?15,000.00 - ?22,000.00 per month

Benefits:

• Cell phone reimbursement
• Flexible schedule
• Food provided
• Provident Fund

Schedule:

• Rotational shift

Supplemental Pay:

• Overtime pay
• Performance bonus
• Quarterly bonus

Work Location: In person