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.