Key Responsibilities:
Manage daily restaurant operations and ensure smooth service delivery.
Supervise captains, service staff, cashiers, and floor teams.
Conduct daily staff briefings and allocate responsibilities.
Ensure proper table allocation, guest handling, and order management.
Monitor food quality, service standards, and customer satisfaction.
Customer Service:
Build and maintain robust customer relationships.
Handle customer inquiries, complaints, and feedback professionally.
Ensure a pleasant dining experience for all guests.
Maintain high standards of hospitality and service excellence.
Catering & Event Coordination:
Manage catering orders, party bookings, and event arrangements.
Coordinate with clients regarding menu selection, quotations, and event requirements.
Ensure timely execution and delivery of catering services.
Support event planning and smooth event operations.
and catering proposals.
Maintain daily sales and operational records.
Generate reports and coordinate with management when required.
Team Management:
Supervise and motivate restaurant staff.
Assist in staff training and performance monitoring.
Business & Operational Performance
Ensure proper grooming, discipline, and attendance of employees.
Promote teamwork and a positive work setting.
Business & Operational Performance:
Monitor daily sales and operational performance.
Ensure effective utilization of resources.
Maintain cleanliness, hygiene, and operational standards.
Support management in achieving business goals and revenue targets.
Required Skills:
Leadership & Team Management
Restaurant Operations Management
Catering & Event Coordination
Billing & Cash Handling
Customer Service & Guest Relations
Communication & Interpersonal Skills
Time Management & Multi