Head of Service

Head of Service

Key Responsibilities

• Support the daily operations of both pool and restaurant areas, ensuring smooth and efficient service flow.
• Maintain consistent service standards and guest experience across both outlets.
• Supervise, coach, and motivate team members to deliver high-quality service.
• Monitor guest satisfaction and handle feedback or complaints in a timely and professional manner.
• Coordinate closely with Kitchen, Bar, and other departments to ensure seamless operations.
• Ensure cleanliness, hygiene, and presentation standards are consistently met.
• Assist in staff scheduling, attendance monitoring, and manpower planning.
• Oversee inventory control and ensure availability of operational supplies.
• Ensure compliance with health, safety, and sanitation regulations.
• Support cost control initiatives and optimize operational efficiency.
• Assist in implementing SOPs and driving continuous improvement.

Requirements

• Diploma or Bachelor’s Degree in Hospitality Management or a related field.
• Minimum 3–5 years of experience in F&B operations, preferably in a restaurant and/or pool environment.
• Prior experience in a supervisory or assistant managerial role.
• Strong understanding of service standards and guest experience management.
• Good leadership, communication, and interpersonal skills.
• Ability to multitask and manage multiple operational areas simultaneously.
• Strong problem-solving skills and attention to detail.
• Able to work in a fast-paced and dynamic environment.
• Flexible with working hours, including weekends and public holidays.