Leadership Skills: • Strong leadership and management skills to effectively lead and motivate a diverse team of staff.  • Ability to provide clear direction, set expectations, and foster a positive work environment. Customer Service Orientation: •  Focus on delivering excellent customer service and ensuring customer satisfaction, whilst handling customer complaints and feedback.  Financial Management: • Budgeting and financial management skills to control costs, maximize revenue, and achieve profitability targets. • Knowledge of pricing strategies, cost control measures, and financial reporting. •  Ensure stock levels are maintained to an adequate standard to support the needs of the department and venue at all times. Menu Development and Planning: • Skill in menu planning, development and execution to ensure a diverse and appealing selection. • Understanding of market trends, dietary preferences, and food safety standards (HACCP) Vendor Management: • Ability to negotiate with and manage relationships with suppliers and vendors. • Knowledge of sourcing quality ingredients and products at competitive prices. Regulatory Compliance: • Understanding of and compliance with health and safety regulations, food handling guidelines and other relevant industry standards. Communication skills: • Ability to articulate ideas, policies and procedures clearly and professionally. • ensure that all day to day amendments in respect of catering are communicated to the relevant teams. •  work together with the General Manager and Head of Departments to identify areas of concern through the evaluation process and provide the appropriate action plans, follow ups if necessary.  Adaptability and Problem Solving: • The capability to adapt to changing situations and solve problems efficiently. • Quick decision-making skills and the ability to handle unexpected challenges. •  able to work under pressure effectively. Technology Proficiency: • Familiarity with point-of-sale (POS) systems, inventory management software, and other relevant technology tools used in F&B operations. Networking and Relationship Building: •  build and maintain relationships with customers and suppliers. Operational Management: •  Conduct quality and standard checks every staff shift around the restaurant. •  Have presence in the Restaurant/pool areas to ensure that the catering standards are met and are running in accordance with the booking schedule and all clients requirements are met and exceeded. • Ensuring staff are well versed with the current menu and promotional offers, with the staff upselling. • Be environmentally aware. Prepare staff duty rosters.