Qualifications

• Diploma or Degree in Hospitality Management, Food & Beverage Management, Hotel Management, or a related field from a recognized institution.

• Minimum of 2–5 years’ experience in Food & Beverage operations, with at least 1–2 years in a supervisory role within a reputable hotel or upscale restaurant.

• Strong understanding of luxury hospitality service standards and restaurant operations.

• Knowledge of food and beverage service procedures, guest relations, and restaurant supervisory practices.

• Proven leadership and team supervision skills with the ability to motivate and manage colleagues effectively.

• Excellent communication and interpersonal skills.

• Ability to handle guest complaints professionally and ensure high guest satisfaction levels.

• Experience in stock control, inventory management, and minimizing breakage, spoilage, and wastage.

• Good administrative and organizational skills including report writing, log maintenance, scheduling, and record keeping.

• Knowledge of Occupational Health & Safety standards, hygiene, sanitation, and food safety procedures.

• Ability to conduct shift briefings and ensure grooming and operational standards are maintained.

• Experience in handling reservations, private dining arrangements, and special events is an added advantage.

• Familiarity with POS systems and basic computer applications such as Microsoft Office.

• Strong problem-solving and decision-making skills.

• Ability to work flexible hours including weekends, holidays, and shifts.

• Professional appearance and grooming in line with luxury hotel standards.

• Demonstrates Fairmont F&B standards in all interactions.

• Ensures that the standards of Fairmont Hotels & Resorts are maintained and highly implemented.

• Supervises, coordinates and gives directions to the entire team of colleagues in a very efficient and correct manner.

• To promote good relationship to the guests and colleagues.

• Control and analyzes the level on: Quality of Service, Guest Satisfaction, Employees Satisfaction, Operating Equipment and Grooming Standards

• Updating all colleague logs/ files.

• Participate in service as necessary in accordance with the restaurant needs.

• Ensure hotel grooming and personal appearance standards are met.

• Control stocks for daily use in the restaurant to ensure restaurant’s service requirements are met.

• Control breakage, waste and spoilage.

• Ensures Safe and Healthy work environment for all the guests and the colleagues.

• Conduct all administrative work required.

• Maintaining the restaurant’s cleanliness as well as ensuring all maintenance needs are looked after.

• Checks expiry dates and non-dated products on a daily basis.

• Schedules Guest Reservations and arranges for private function or special party.

• Checks opening and closing duties assigned to all colleagues.

• Maintains log book on day-to-day bases.

• Conduct shift briefing.

• Performs job related duties and special project assigned.

• Ensures that the restaurant maintains the high-quality service standards are implemented.

• Performs daily checks on staffing level, quality control, maintenance, cleanliness.

• Establishes guest data.

• Ensures that the unique services of the restaurant are well maintained, e.g., by doing table checks.

• Updates the Communication Board.

• Clean all coffee machines and make sure to use the safe right detergents and pills. Any maintenance issue should be reported to the leader on duty.

• Make sure that all open food and beverage items are dated and covered.

• Follows Hotel’s telephone etiquette standards.

• Follows Occupational Health & Safety regulations.

• Reports suspicious people, parcels, and behaviors to Security.

• Ensures adherence to Fairmont’s Code of Ethics.