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 solid 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.