Key Duties and Responsibilities 

• To ensures that all colleagues activities adhere to and support the resorts targets   

• Be fully compliant with all areas of LQA 

• Work with Culinary on menu engineering  

• Adhere to all Resort rules and regulations as per Service Standard Policies and procedures. 

• Applies creative solutions and purposes ideas to grow develop and improve the business. 

• To ensures that the outlets operational budget is inline, and costs are strictly controlled by maximizing profit 

• Achieves sales and profit targets and enhances the margins through effective stock management and minimizing controllable costs 

• Conducts regular team briefings and meetings 

• Fully engages with the CES process and action planning  

• Analyses ReviewPro for areas of improvement  

• Ensures that an effective link is maintained between kitchen and service areas 

• Ensures that all outlet processes adhere to all food hygiene regulations and procedures 

• Consistency monitors of food and beverages being served and service quality, escalating any major problems/complaints to 

• Monitors all aspects of food and beverage quality and hygiene and takes immediate corrective action when required 

• Takes full responsibility of the outlet including but not limited to the financial performance  

• To assist with any other duties that are required by the member of the management team. 

Skills, Experience & Educational Requirements  

• Bachelor’s Degree holder 

• 2-year experience in a similar capacity 

• Fluent in written and spoken English, other languages is a distinctive advantage  

• P&L financial awareness 

• Experience in restaurant control 

• Knowledgeable on how to do Menu Engineering 

• To be able work well under pressure 

• Should be positive and flexible to different duties. 

• Computer literate (Microsoft office, Micros)