Job Description:

Key Responsibilities
*Assist the Restaurant Manager in managing daily restaurant operations.
*Ensure smooth and efficient food & beverage service as per company standards.
*Supervise, train, and motivate the restaurant service team.
*Conduct pre-shift briefings and allocate duties to team members.
*Ensure excellent guest service and satisfaction at all times.
*Handle guest complaints and resolve operational issues professionally.
*Monitor restaurant hygiene, grooming, cleanliness, and safety standards.
*Coordinate with the Kitchen, Stewarding, Housekeeping, and other departments.
*Monitor table turnover, reservations, special requests, and VIP guest requirements.
*Assist in controlling food & beverage costs, wastage, and operational expenses.

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Job Expectations:

*Maintain compliance with SOPs, HACCP, hygiene, and company policies.
*Prepare operational reports and provide feedback to the Restaurant Manager.

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Minimum Qualification:

Degree/Diploma in Hotel Management or Hospitality

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Minimum Job Experience:

Experience: 4–7 years in F&B/Restaurant Operations.

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Reporting to:

Director F&B

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Travel:

NA

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