I. BASIC PURPOSE / JOB BRIEF:

Responsible for managing the day-to-day dining operations, including inventory oversight, and guest relations. Ensures that the service team is well-trained and motivated to deliver an exceptional dining experience, focusing on attention to detail and customer satisfaction.

II. MAJOR RESPONSIBILITIES AND DUTIES:

• Oversees daily Executive Lounge dining operations, including table assignments, reservations management, and coordination with the kitchen staff to ensure smooth service flow.
• Ensures that bookings are accurately made through the reservation system and tables are allocated to maximize seating capacity.
• Promotes and upsells menu items and beverages by informing the guests about menu specials, limited-time offers and promotions to maximize revenue and encourage additional sales.
• Keep in close contact with the chef and kitchen staff to learn about changes and ensure food orders are processed efficiently.
• Manages bar operations, which includes setting up the bar, performing daily inventories and monitoring breakages, and ensuring the proper functioning of bar equipment to uphold operational efficiency and enhance guest experience.
• Attends and shares any service related issue on the daily section briefing to ensure prompt follow up on guests’ feedback.
• Assists the Supervisors in opening and closing procedures and inventory management by checking pre and end shift activities ensuring the Executive Lounge is properly cleaned to maintain high standards of cleanliness and organization.
• Lead by example, motivating the team to deliver exceptional service and achieve operational goals.
•  Conducts regular training sessions on service standards, product knowledge, and effective communication techniques.to ensure continuous improvement in staff performance and professionalism.
• May assist with ordering supplies and monitoring inventory levels for front-of-house supplies such as linens, tableware, and condiments as needed.
• Prepares and submit reports, guest feedback, and staff performance to the management team to ensure that all aspects of service meet or exceed the Executive Lounge's standards and guest expectations.
• Performs additional tasks and responsibilities as directed by the immediate superior. 
  

III. JOB SPECIFICATIONS:

Educational Requirement:

• Bachelor's Degree in Hospitality Management or related courses

Experience Requirement:
At least 2-3 years F&B experience in the same position preferably in an Integrated Resort/5-star hotel.

Skills and Attributes:

• Strong leadership and management abilities, with the capacity to motivate and inspire a diverse team
• Strong analytical and problem-solving skills
• Has strong interpersonal skills
• Contributes to the team to meet goals and objectives
• Good organizational skills
• Basic knowledge in MS Office (Office Word/Excel/Power Point/ Outlook)Proficient in cuisine, beverages, and wine, with a deep understanding of preparation techniques, flavor profiles, and service protocols.)
• Able to efficiently understand, use and navigate Point of sales system
• Capable of managing multiple tasks simultaneously, such as cashiering, taking orders, and attending to various tables efficiently.

Other Qualifications:

• Good command for both written and speaking in English; Willingness to speak confidently in English when required
• Customer Service Oriented
• Fast learner and highly trainable
• Proactive and work well under pressure
• Physical stamina to walk in long distance and stand in long hours
• Strong attention to details
• Ability to handle multiple tasks and prioritize responsibilities
• Able to work on shifts and flexible regarding work schedules based on business demands
• Easily adapts to new environment, challenges and changing situations
• Knowledge of health and safety regulations and compliance
• Knowledge of any other language is an advantage