Food Attendant

Qualifications

• 2–5 years of experience in Food & Beverage operations or hospitality industry.
• At least 1–2 years in a supervisory or team leader role (restaurant, hotel, or resort setting preferred).
• Experience in banquet, fine dining, or multi-outlet operations is an advantage.
• Proven experience in customer service and team management.
• Bachelor’s degree in Hospitality Management, Hotel and Restaurant Management, Tourism, or related field.
• Additional certifications in Food Safety, Hospitality Operations, or Culinary Management is an advantage.

Operations Management

1. Assist in managing the daily operations of restaurants, bars, banquet facilities, in room dining, and other F&B outlets.
2. Ensure smooth and efficient service delivery during operating hours.
3. Monitor food and beverage quality, presentation, and service standards.
4. Conduct regular inspections of outlets to ensure cleanliness and operational readiness.
5. Handle guest concerns and service recovery promptly and professionally.

Guest Experience

1. Ensure exceptional guest satisfaction through personalized and attentive service.
2. Respond to guest feedback and implement improvements when necessary.
3. Maintain high service standards consistent with company expectations.

Team Leadership

1. Supervise, coach, and motivate F&B associates and supervisors.
2. Assist in recruitment, onboarding, training, and performance evaluations.
3. Conduct daily briefings and communicate operational updates.
4. Foster a positive and productive work environment.

Financial Management

1. Assist in preparing and monitoring departmental budgets.
2. Control labor costs, food costs, beverage costs, and operating expenses.
3. Monitor sales performance and identify revenue-generating opportunities.
4. Ensure proper billing, cash handling, and inventory procedures.

Inventory & Purchasing

1. Monitor stock levels and coordinate ordering requirements.
2. Ensure proper receiving, storage, and issuance of food and beverage supplies.
3. Conduct regular inventory counts and investigate variances.
4. Minimize waste and prevent losses through effective controls.

Compliance & Safety

1. Ensure compliance with food safety, hygiene, and sanitation standards.
2. Enforce company policies and standard operating procedures.
3. Maintain compliance with local health and safety regulations.
4. Participate in audits and implement corrective actions as required.

Events & Banquets

1. Assist in planning and executing special events, functions, and banquets.
2. Coordinate with other departments to ensure successful event delivery.
3. Monitor event service standards and guest satisfaction.