Job Specifications:

Responsible for daily operations of food and beverage service and banquet.
Supervise, manage, train, and support team to the success of entire operations.
Assists to ensure that Bandquet storage and areas are neat and organised, including the proper storage of props, and equipment.
Liaises with the Kitchen and Beverage Department on daily operations and quality control.
Overseeing inventory, including food and beverages, supplies, and other restaurant equipment.

Main Responsibilities:
Holds minimum diploma/qualification in Hospitality or Tourism desirable.
Excellent banquet and food & beverage service skills.
Basic computer skills.
Minimum two years work experience as supervisor in a hotel or restaurant with good standards desirable.
Strong sense of integrity, responsibility, loyalty, and leaadership.