Key Responsibilities
Supervise and coordinate daily restaurant operations.
Welcome guests and ensure a warm and qualified dining experience.
Take and accurately communicate guest orders to the kitchen and bar teams.
Ensure timely and productive service to all guests.
Monitor table setup, cleanliness, hygiene, and service standards.
Handle guest queries, feedback, and service-related concerns professionally.
Coordinate with the Kitchen, Bar, Stewarding, and other departments for smooth operations.
Guide, train, and supervise Stewards and junior team members.
Ensure proper sequence of service and adherence to company SOPs.
Check food and beverage presentation before serving guests.
Maintain awareness of menu items, ingredients, promotions, and daily specials.
Assist with opening and closing duties, cash handling, and restaurant checklists as required.
Ensure compliance with food safety, hygiene, and workplace safety standards.
Support the Restaurant Manager / Outlet Manager in achieving operational and guest satisfaction goals.