- Supervise daily operations of restaurants, cafés, bars, banquet services, and room service.
- Ensure high standards of guest service and promptly resolve guest concerns.
- Coordinate with the kitchen team for effective food preparation and timely service.
- Monitor food and beverage quality, presentation, and service standards.
- Train, motivate, and supervise service staff.
- Prepare staff duty rosters and allocate responsibilities.
- Maintain cleanliness, hygiene, and safety standards in accordance with company policies.
- Monitor inventory levels and coordinate ordering of food, beverages, and supplies.
- Minimize wastage and control operational costs.
- Ensure proper billing, cash handling, and POS system operations.
- Assist in planning promotions, special events, and banquet functions.
- Maintain compliance with food safety regulations and health standards.
- Prepare operational reports and provide feedback to management.