Role Purpose:
To supervise restaurant floor operations, ensure exceptional guest service, manage the service team, and drive operational efficiency and revenue through effective service and upselling.
Key Responsibilities
- Supervise daily restaurant floor operations and ensure smooth service flow.
- Allocate sections and monitor the performance, grooming and discipline of the service team.
- Ensure prompt, accurate and courteous guest service.
- Maintain strong knowledge of food, beverages, menu items and promotions.
- Coordinate effectively with the Kitchen, Bar and Front of the House teams.
- Monitor order taking, POS entries, billing and settlement accuracy.
- Drive upselling and cross-selling to improve average order value and revenue.
- Handle guest queries and resolve first-level complaints professionally.
- Ensure table setup, cleanliness,
hygiene and service stations meet Brewgarden standards.
- Monitor crockery, cutlery, glassware and other service equipment to minimize breakage.
- Conduct shift briefings and ensure proper opening/closing procedures.
- Maintain shift handover reports and communicate operational issues to the Restaurant Manager.
- Support training and coaching of stewards and junior service staff.
- Ensure compliance with all SOPs, hygiene standards and company policies.