Lounge Manager

Under the general supervision of the Food and Beverage Manager, the successful candidate will be responsible for supervising the day-to-day operations of the Restaurant.

Duties and Responsibilities: 

• Coordinate day-to-day functions of the Restaurant, employees, facilities, and costs to ensure maximum departmental profit is achieved.
• Supervise, coordinate, and manage the prompt, efficient, and courteous serving of food and beverage in the restaurant.
• Establish and maintain effective employee relations.
• Be hands-on and fully involved in all aspects of service and restaurant operations.
• Control and analyze the following on an ongoing basis:
  • Weekly equipment inventory
  • Restaurant upkeep and cleaning roster
  • Curators’ satisfaction report
  • Product quality and presentation
  • Operating cost

• Maintenance of standards.
• Attendance and punctuality.
• Conduct daily briefings with the team.

Qualification and Experience Required:

• Undergraduate Degree in Tourism and Hospitality Management, Management Studies/Business Administration, or equivalent from an accredited training institution.
• Minimum of four (4) years’ experience in a similar position.

Specific Skills and Competencies Required

• Excellent customer relations and organizing skills.
• Ability to motivate and coach the Restaurant team.
• Ability to multitask and work under pressure. 
• Competence in computer applications and a good understanding of inventory management. 
• Excellent interpersonal skills and ability to foster harmonious relations. 
• Excellent Time Management Skills.

Specific Knowledge Required:

• Thorough Knowledge of the Hospitality sector, products, and services.
• In-depth knowledge of the Hotel’s operations and services.
     
  Please Note: Only Shortlisted Candidates Will Be Contacted. Thank you for your application!