Key Responsibilities
Oversee the complete day-to-day operations of the hotel restaurant.
Lead, supervisor and motivate the restaurant team to deliver exceptional guest service.
Ensure smooth functioning of restaurant operations while maintaining the highest standards of quality and hospitality.
Monitor staff performance and ensure adherence to service standards and company policies.
Coordinate with the kitchen and other hotel departments to ensure seamless guest experiences.
Handle guest queries, feedback and service recovery professionally.
Prepare staff duty rosters and ensure adequate manpower during operational hours.
Monitor restaurant hygiene, cleanliness and compliance with food safety and hospitality standards.
Manage inventory, stock levels, and coordinate with procurement for restaurant supplies.
Ensure efficient cost control and minimize operational wastage.
Train, mentor, and develop team members to enhance service quality and productivity.
Prepare operational reports and share regular updates with the management.
Required Skills
Robust leadership and team management skills.
Excellent communication and interpersonal abilities.
Solid operational and organizational skills.
Ability to independently manage restaurant operations.
Customer-focused with excellent problem-solving abilities.
Ability to work efficiently in a fast-paced workplace.
Good knowledge of restaurant operations, food & beverage service and guest relations.