Career Opportunities

Responsibility

Job Summary:

To lead and manage the All-Day Dining Restaurant as a dynamic and profitable independent outlet, ensuring maximum guest satisfaction in line with Marco Polo Hotel’s five-star standards. This includes strategically planning, organizing, directing, and controlling all aspects of Food & Beverage operations and administration, while driving revenue growth, maintaining cost efficiency, and delivering exceptional service experiences that reflect the brand’s commitment to excellence.

Key Responsibilities:

• Ensures Food & Beverage revenue targets are achieved while controlling operating expenses and payroll.
• Oversees daily restaurant operations, including inventory management, scheduling, and compliance with hotel standards.
• Delivers exceptional guest service by handling inquiries, resolving complaints, and fostering strong customer relationships.
• Leads, trains, and evaluates staff to maintain high service standards and build an efficient, professional team.
• Manages administrative tasks such as reporting, rostering, and coordination with other departments to ensure smooth operations.

Qualifications

• Bachelor’s degree in Hospitality Management, Hotel & Restaurant Management, Business Administration, or related field.
• Minimum of 3–5 years of progressive Food & Beverage management experience in luxury or 5-star hotels.
• Proven ability to lead, train, and motivate a diverse team while maintaining high service standards.
• Strong knowledge of budgeting, cost control, payroll management, proficiency with hotel management software, and revenue optimization.
• Demonstrated ability to deliver exceptional guest experiences, resolve complaints effectively, and build lasting customer relationships.
• Hands-on knowledge of restaurant operations, inventory management, scheduling, and compliance with hygiene and safety standards.
• Excellent verbal and written communication skills; ability to liaise effectively with multiple departments.