Dining Manager

Key Responsibilities:

1. Organise and supervise the day-to-day operations of the F&B Outlet, ensuring all work is carried out efficiently and in accordance with operating policies and procedures, delivering service excellence.
2. Monitor food hygiene standards, taking proactive steps to maintain them and adopting a continuous development approach to sustain the best hygiene standards.
3. Monitor the profitability of the outlet, identifying areas for continuous improvement, providing recommendations and solutions, and assisting with the implementation of corrective measures.
4. Ensure adherence to quality expectations and standards; identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and cost-savings. Provide on-the-job training and constructive feedback to support subordinate development.
5. Actively seek, collate, review, and share guest feedback related to food quality, service, and overall satisfaction, taking appropriate and timely action to resolve any dissatisfaction.
6. Ensure compliance with all relevant Health, Safety, and Environment management procedures and controls, providing world-class and luxurious hospitality services to guests.
7. Be responsible and accountable for ensuring that all guests are served according to brand standards.
8. Motivate subordinates and contribute to identifying opportunities for participation in change initiatives, programs, and projects, considering best practices and process improvement.