Banquet cum Server (Food & Beverage)

1. Overall oversight of daily operations for a high-volume of approximate 800-pax indoor and outdoor café, ensuring smooth service flow during peak and off-peak periods.

2. Coordinate and multitask across multiple service areas simultaneously (front of house, kitchen, self-ordering systems, clearing stations, outdoor seating) to maintain operational efficiency.

3. Supervise staff across shifts, ensuring optimal manpower allocation, discipline, and service standards, especially in the absence of the supervisors or managers.

4. Ensure accurate opening and closing procedures, including cash handling, POS reconciliation, sales verification, and end-of-day reporting.

5. Monitor order accuracy, food quality, service timeliness, and customer experience, resolving issues promptly and professionally.

6. Enforce SOP compliance, hygiene standards, workplace safety, and regulatory requirements across indoor and outdoor zones.

7. Manage inventory control, stock replenishment, wastage monitoring, and vendor coordination.

8. Handle customer feedback and complaints diplomatically, escalating when necessary and implementing corrective actions.

9. Oversee maintenance of equipment, facilities, and seating areas to ensure cleanliness, functionality, and safety.

10. Coordinate with management on sales performance, operational challenges, staffing needs, and continuous improvement initiatives.

11. Support training, onboarding, and coaching of team members to enhance productivity and service consistency.