Minor Hotels is an international hotel owner, operator and investor with a portfolio of more than 536 hotels in operation. Minor Hotels passionately explores new possibilities in hospitality with a diverse portfolio of properties designed intelligently to appeal to different kinds of travellers, serving new passions as well as personal needs. Through our Anantara, Avani, Oaks, Elewana, Tivoli, NH Hotel Group, Four Seasons, St. Regis, Marriott and Minor International properties, across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe and South America.

1. Oversea the dining area, supervises food and beverage service staff in accordance with operating policies that he or she may help establish.

2. Creates a positive team atmosphere among Team Members.

3. Maintains records of staff periodic manner and operating costs.

4. Provides feedback and coaching to the Team regularly.

5. Understands building capability through Cross training

6. Treats all Team Members fairly, with respect.

7. Sets high standards for appropriate team behaviour on shift.

8. Works with food and beverage staff to ensure proper food presentation and proper food-handling procedures.

9. Handle guest complaints in restaurants.

10. Schedules periodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members.

11. Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records.

12. Check the quality of deliveries of fresh food and baked goods

13. Arrange for maintenance and repair of equipment and other services.

14. Total receipts and balance against sales, deposit receipts, and lock facility at end of day.

15. Is capable of handling irate customers with a friendly/calm attitude.

16. Ensures product quality and great service.

17. Shows enthusiasm about guest within the restaurant.

18. Is flexible in dealing with changes/problems (e.g., being short staffed).

19. Has effectively forecasted restaurant needs.

20. Shifts priorities and goals as work demands change.

21. Priorities tasks effectively to ensure most important tasks are completed on time.

22. Delegates and follow-up effectively.

23. Seeks, listens and responds to Guest feedback.

24. Coaches team on how to exceed Guest expectations.

25. Does not blame others; takes accountability for problems.

26. Effectively identifies restaurant problems through reports and  execute to resolve the same.

27. Knowledge of an IDS software 

28. Assist in planning regular and special event Menu.

Degree, High schooling or  Diploma in Hotel Management or equivalent

Experience of 2 years in Hotel Industry. 

 Experience in Hotel Industry is mandatory with am knowledge of IDS software.