Key Responsibilities Supervise daily hospitality and buffet operations across executive offices and common areas. Ensure high standards of service quality, presentation, and professionalism when serving employees, management, and external guests. Train and guide buffet staff on service etiquette, communication, and professional behavior. Ensure strict adherence to hygiene, food safety, and cleanliness standards. Monitor buffet setup, food handling, and service processes to maintain consistency and quality. Coordinate with administration and other departments to support meetings, events, and executive requirements. Manage staff schedules, attendance, and performance to ensure efficient service coverage. Conduct regular inspections to ensure compliance with company standards and identify improvement areas. Handle feedback and resolve service-related issues promptly and professionally. Ensure proper handling, storage, and inventory of hospitality supplies and equipment.