Key Responsibilities
- Manage day-to-day restaurant operations efficiently
- Ensure high standards of guest service and customer satisfaction
- Supervise and train restaurant staff including stewards, captains, and supervisors
- Coordinate with kitchen and hotel operations teams for smooth service
- Handle guest complaints and resolve issues professionally
- Monitor food quality, presentation, and service standards
- Maintain hygiene, cleanliness, and safety standards as per hotel policies
- Prepare staff schedules and manage manpower requirements
- Monitor inventory, stock levels, and vendor coordination
- Support revenue generation through promotions, upselling, and customer engagement
- Maintain daily sales reports and operational records
Required Skills & Qualifications
- Bachelor’s degree or diploma in Hotel Management or Hospitality
- 3-7 years of experience in restaurant or hotel operations
- Strong leadership and team management skills
- Excellent communication and interpersonal abilities
- Good understanding of restaurant billing systems and operations
- Ability to handle pressure and manage peak-hour operations
- Customer-oriented approach with problem-solving skills
- Experience in hotel restaurants or fine dining preferred
- Knowledge of local and multi-cuisine service standards
- Skilled appearance and positive attitude
- Familiarity with hospitality software/POS systems is an advantage