Bachelor’s Degree in hospitality, Business Administration or in a related field of study with relevant work experience Duties & Responsibilities: - Managing all food and beverage operations, including restaurants, bars, conferences, events, and room service. - Monitoring inventory levels and managing ordering to minimize waste and maximize profitability. - Manage the stock rotation and inventory of all consumables and perishables, ensuring that all consumables are fresh.

TVET Level 1 in Hotel Management, Kitchen Operation or in a related field of study with relevant work experience. Duties and Responsibilities - Greet and seat customers. - Present menus and explain daily specials. - Prepare ingredients and cook menu items following recipes. - Ensure food quality and presentation.

Bachelor's Degree in Hotel Management, Kitchen Operation or in a related field of study with relevant work experience.

TVET Level 2 in Hotel Management, Kitchen Operation or in a related field of study with relevant work experience

Bachelor's Degree or Diploma in Business Administration, Management or in a related field of study with relevant work experience Duties & Responsibilities: - Supervise all branch operations, including customer service, HR, administration, and sales. - Train, motivate, and support staff to deliver outstanding service and productivity. - Manage the branch budget with attention to cost-effectiveness and quality.

Bachelor's Degree/Diploma or Certificate in Hotel management, Hotel Operations, or F&B Service