About The Role

Assist in managing the day-to-day operations of WokStar , including high-volume breakfast service, à la carte dining, and special promotions.
Ensure all operational procedures and service standards are consistently followed.
Monitor service flow and support floor operations to ensure efficiency during peak periods.
Assist in managing costs, stock levels, and minimizing wastage.
Coordinate closely with the kitchen team to ensure timely and quality food delivery.

Ensure a consistently high level of guest satisfaction through attentive and personalized service.
Actively engage with guests during service, especially during breakfast peak hours.
Handle guest feedback and complaints promptly, escalating when necessary.
Maintain a warm, welcoming, and vibrant dining environment aligned with Hotel Indigo brand experience.

Supervise and lead the service team during shifts to ensure smooth operations.
Assist in training and coaching colleagues on service standards, product knowledge, and upselling techniques.
Support roster planning to ensure adequate coverage for all meal periods.
Monitor staff performance and provide constructive feedback.
Promote teamwork and maintain high morale within the team.

Ensure the team has strong knowledge of menus, promotions, and daily specials.
Support menu implementation in collaboration with the culinary team.
Monitor food quality, presentation, and consistency.
Assist in inventory control and ensure proper handling of food and beverage items.
Ensure full compliance with food safety, hygiene, and sanitation standards.

Support execution of seasonal promotions, buffet themes, and in-house campaigns.
Encourage upselling strategies to maximize average check and revenue.
Provide insights on guest preferences, trends, and competitor activities.

Assist in preparing daily operational reports (sales, covers, guest feedback).
Ensure proper recording of staff attendance and shift documentation.
Support compliance with company policies, audit requirements, and local regulations.

Minimum 2–4 years of experience in Food & Beverage operations, preferably in a hotel all-day dining environment.
Supervisory experience in a high-volume restaurant is an advantage.
Strong communication and interpersonal skills.
Basic proficiency in restaurant POS systems and Microsoft Office.
Ability to multitask and perform under pressure in a fast-paced environment.
Knowledge of food safety and hygiene practices.
Diploma/Degree in Hospitality Management or related field preferred.