MANAGER

Key Responsibilities

1. Manage daily on‑site operationS. supervise service staff, allocate floor work and check service standards.

2. Receive and resolve guest complaints, handle special requests, de‑escalate conflicts on site.

3. Arrange,check room condition before guest arrival: cleanliness, audio equipment, lighting and supplies.

4. Monitor venue safety: fire safety, alcohol serving rules, house discipline, prevent disturbance and safety risks.

5. Assist in staff shift arrangement, on‑the‑job guidance, track attendance and performance.

6. Co‑operate with reception, bar and security department to ensure smooth service flow.

7. Check inventory of drinks, disposable supplies, report shortage for replenishment.

8. Report daily operation issues to management, record special incidents.

Requirements

1. Minimum 3 years working experience as supervisor or senior staff.

2. Good communication skills, capable of handling guest conflicts and emergency cases calmly.

3. Able to work night shift, weekend and public holiday.

4. Basic computer skill for simple attendance and record keeping.

5. Leadership skill to lead service team, enforce venue rules.