Responsibilities:
Supervise and coordinate daily restaurant service operations.
Lead and guide Stewards and service staff during shifts.
Ensure excellent guest service and handle guest queries/complaints professionally.
Take and coordinate food & beverage orders accurately.
Ensure proper table setup, cleanliness, and service standards.
Coordinate with the Kitchen and other departments for smooth operations.
Monitor staff grooming, discipline, attendance, and service quality.
Assist the Restaurant Manager in maintaining operational standards.
Ensure proper billing and cash-handling procedures as per company policy.
Train and support new team members whenever required.
Requirements:
1–3 years of experience in restaurant/F&B; operations.
Valuable communication and interpersonal skills.
Robust customer service and team-handling abilities.
Valuable knowledge of restaurant service procedures.
Well-groomed, presentable, and customer-oriented.
Ability to work in shifts and handle a fast-paced restaurant environment.