Minimum Qualifications Diploma or Degree in Hospitality Management, Food and Beverage Management, or related field. Food safety certification is advantageous. Experience 3–5 years’ experience in food and beverage operations. Supervisory or management experience preferred. Experience in hotels, restaurants, resorts, or catering establishments. Knowledge Food and beverage service standards. Stock and inventory control. Budgeting and cost control. Food safety and hygiene regulations. Hospitality customer service practices. Skills Leadership and staff management skills. Strong communication and interpersonal skills. Financial and organisational skills. Problem-solving and decision-making abilities. Customer service and conflict-resolution skills. Computer literacy and POS system knowledge. Personal Attributes Professional and well-presented. Energetic and customer-focused. Ability to work under pressure. Strong attention to detail. Team player with leadership qualities. Working Conditions ...