Job Description

• Organize and supervise all food and beverage service operations in the restaurant.
• Ensure smooth operation of the service flow (welcoming guests – order taking – serving – payment).
• Liaise with the kitchen to ensure food quality and timely service.
• Coordinate with reception and housekeeping for group guest and event services.
• Assist in organizing weddings, conferences, and buffet parties.
• Ensure quality control of services in accordance with hotel standards.
• Monitor staff attitude, professionalism, and work performance.
• Evaluate, reward, or handle internal disciplinary actions.

Benefits / Employee Benefits

• Revenue bonuses, KPI bonuses, and holiday/New Year bonuses.
• Allowances (duty meals, transportation, uniforms, night shifts, etc.).
• Full coverage of social, health, and unemployment insurance in accordance with labor laws.
• Annual leave and public holidays in accordance with labor regulations.

Job Requirements

• 2–5+ years of experience in the restaurant/hotel industry (management experience preferred).
• Strong leadership, communication, and problem-solving skills.
• Knowledge of F&B (Food & Beverage) and hotel standards.
• Foreign language skills (usually English) are an advantage.
• Ability to work under high pressure, especially during peak hours and tourist seasons.