Responsibilities

• Lead and coach all colleagues in the department maintaining high staff morale and team spirit.
• Oversee recruiting staffing and scheduling to ensure adequate staffing levels for guest needs.
• Establish and implement 5-star service levels creating and executing guest preference programmes.
• Develop and implement colleague training initiatives to maintain service excellence.
• Work collaboratively with culinary and stewarding teams to ensure food service meets or exceeds guest expectations.
• Monitor and develop Food & Beverage controls adhering to budget guidelines.
• Analyse and control outlet performance including quality of service guest satisfaction and operational equipment.
• Create and innovate new ideas and promotions to generate revenue.
• Ensure a safe and healthy work environment implementing preventative cleaning and maintenance programmes.
• Participate in the preparation ...