Key ResponsibilitiesGuest Service & Hospitality
- Ensure exceptional guest service and create a welcoming dining experience for all guests.
- Greet and interact with guests, understand their requirements, and provide menu recommendations.
- Handle guest feedback, concerns, and complaints professionally and promptly.
- Build robust guest relationships to encourage repeat visits and customer loyalty.
Restaurant Operations
- Supervise day-to-day restaurant operations during assigned shifts.
- Ensure smooth coordination between service staff, kitchen team, and management.
- Monitor table turnover, guest flow, and seating arrangements to maximize operational efficiency.
- Ensure all service standards and SOPs are consistently followed.
Team Supervision & Development
- Lead and supervise Stewards, Senior Stewards, and other service staff.
- Conduct daily briefings and communicate operational goals and updates.
- Train team members on menu knowledge, service etiquette, grooming standards, and upselling techniques.
- Monitor employee performance and provide constructive feedback.
Sales & Revenue Enhancement
- Promote menu specials, signature dishes, and seasonal offerings.
- Drive upselling and cross-selling initiatives to increase average guest spend.
- Support outlet sales targets and revenue goals.
Quality & Hygiene Management
- Ensure adherence to food safety, hygiene, and sanitation standards.
- Monitor cleanliness and maintenance of dining areas, service stations, and guest-facing areas.
- Ensure compliance with company policies and operational procedures.
Billing & Cash Handling
- Assist guests with billing queries and ensure accurate order processing.
- Coordinate with cashiers and management to ensure smooth transaction handling.
- Support end-of-shift operational and billing reconciliations when required.
Inventory & Controls
- Monitor usage of operational supplies and minimize wastage.
- Coordinate with stores and kitchen teams for smooth availability of se