Job Purpose:

To deliver exceptional a la carte and banqueting service while leading the training and development of Service staff. The role is responsible for equipping staff with the necessary theoretical knowledge and practical skills to meet high hospitality service standards.

Key Responsibilities:

Service Delivery:

• Provide high-quality a la carte service in line with established hospitality standards
• Support and execute banqueting service operations when required
• Ensure correct table setups, including full understanding and application of various service styles (e.g., plated, buffet, silver service)
• Demonstrate expert knowledge of table settings, cutlery, crockery, and glassware

Training & Development:

• Train new and existing waitstaff on both theoretical knowledge and practical service techniques
• Facilitate group training sessions for large volumes of staff
• Develop and implement structured training programs and materials
• Conduct on-the-job coaching and mentoring to reinforce service standards

Assessment & Reporting:

• Evaluate staff competencies through formal assessments and practical evaluations
• Provide detailed training reports, including progress, gaps, and recommendations
• Monitor staff performance and provide feedback to management
• Ensure continuous improvement through refresher training sessions

Operational Support:

• Assist with roster coordination where required for training sessions
• Ensure compliance with company standards, health & safety, and hygiene regulations
• Maintain consistency in service delivery across all shifts and functions