Team Leadership

Recruit, train and supervise pool restaurant staff, fostering a positive and cohesive team environment. Set performance expectations and provide ongoing coaching to enhance staff skills and ensure exceptional service.

Operations Management

Oversee day-to-day operations of the pool restaurant, ensuring compliance with health and safety regulations and hotel policies. Monitor inventory levels and collaborate with the procurement team to ensure adequate supplies are maintained.

Customer Service

Create a warm and welcoming atmosphere for guests, striving for excellence in customer service. Address guest concerns promptly and professionally, aiming to exceed customer expectations.

Menu Development

Collaborate with the culinary team to develop and update menu offerings, considering guest preferences and seasonal trends. Ensure that food quality and presentation consistently meet the hotel s standards.

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