HEAD OF SERVICE

Key Responsibilities

• Oversee daily front-of-house operations and ensure smooth service delivery during all shifts.
• Lead, supervise, and motivate service teams to achieve high performance and exceptional customer service standards.
• Deliver excellent guest experiences by addressing customer concerns and resolving issues professionally and promptly.
• Manage inventory levels and coordinate stock control to minimize wastage and shortages.
• Ensure compliance with cleanliness, food safety, hygiene, and grooming standards across all restaurant operations.
• Conduct regular staff training, coaching, and performance management to maintain service excellence.
• Prepare staff schedules and ensure adequate staffing levels to meet operational needs.
• Monitor operational performance and implement improvements to enhance efficiency and customer satisfaction.
• Collaborate with kitchen and management teams to ensure seamless service operations.
• Ensure adherence to company policies, procedures, and health and safety regulations.

Requirements

• Diploma or Degree in Hospitality Management, Hotel Management, Business Administration, or a related field.
• Minimum of 4–5 years' experience in a supervisory or managerial role within the hospitality, restaurant, or food service industry.
• Demonstrated leadership and team management experience.
• Strong problem-solving, negotiation, and organizational skills.

Qualified and interested candidates are invited to send their updated CVs to cvs@bridgetalentgroup.com quoting "Head of Service" as the email subject.

Applications will be reviewed on a rolling basis. Only shortlisted candidates will be contacted.