Job description

• Duties include training, scheduling and overseeing inventory, including food and beverages, supplies and other restaurant equipment.
• Supervisors are also responsible for resolving customer complaints regarding food quality and service and making sure the business complies with health and food safety regulations.
• Supervisors perform administrative tasks such as writing budgets.

Other assignments that may arise to fulfil organisational goals, and as may be assigned by Managing Director.

Requirements

Education:

At least An Associate Degree in Culinary Arts required (Bachelor’s preferred)

Experience:

• Bachelor’s degree in hospitality or business preferred
• Minimum of 3 years’ experience in commercial Food & Beverage operation or a bachelor’s degree with 1 year of experience in a resort Food & Beverage operation required