Job Description:

Key Responsibilities
Supervise daily restaurant operations and ensure smooth and efficient service.
Lead and guide F&B Associates, Stewards, and other service staff during the shift.
Welcome guests, understand their requirements, and ensure a high level of guest satisfaction.
Ensure proper table setup, service sequence, food presentation, and service standards.
Coordinate with the Kitchen and other departments for timely and accurate order execution.
Handle guest feedback and complaints professionally and escalate issues when required.
Conduct pre-shift briefings and allocate duties to team members.
Monitor grooming, hygiene, cleanliness, and discipline of the service team.
Ensure proper billing, order taking, POS procedures, and cash-handling practices.

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Job Expectations:

Good knowledge of food and beverage service standards.
Excellent communication and guest-handling skills.

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Minimum Qualification:

Diploma/Degree in Hotel Management or Hospitality

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Minimum Job Experience:

2–4 years of experience

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Reporting to:

Director F&B

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Travel:

NA

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