Key Responsibilities – Deputy Manager (Food & Beverage)

• Oversee daily Food & Beverage operations to ensure smooth and efficient service.

• Supervise restaurant, kitchen, and service staff to maintain high operational standards.

• Ensure exceptional guest service and promptly resolve customer concerns or complaints.

• Monitor staff attendance, grooming, discipline, and shift scheduling.

• Coordinate with kitchen and service teams to ensure timely food preparation and delivery.

• Maintain food quality, hygiene, and safety standards in compliance with company policies.

• Monitor inventory levels and coordinate stock replenishment to avoid shortages.

• Support sales initiatives and drive revenue growth through excellent customer experiences.

• Prepare daily operational reports and update management on business performance.

• Train, motivate, and guide team members to achieve service excellence and operational goals.

• Ensure compliance with company SOPs, statutory regulations, and workplace safety standards.

• Handle cash management, billing operations, and end-of-shift reconciliations when required.

Required Skills

• Strong leadership and team management abilities.

• Excellent communication and customer service skills.

• Problem-solving and decision-making capabilities.

• Knowledge of restaurant and hospitality operations.

Benefits

• Free Food during duty hours.

• Free Accommodation provided as per company policy.