Reports To: Restaurant Supervisor / Captain / F&B; Manager
Oversee daily restaurant operations and ensure smooth, productive service.
Maintain high standards of guest satisfaction, hospitality, and fine dining service.
Supervise, train, and motivate restaurant staff to achieve service excellence.
Monitor food quality, presentation, cleanliness, hygiene, and restaurant ambience.
Manage staff schedules, attendance, duty allocation, and daily briefings.
Monitor sales, control operating costs, reduce wastage, and maintain profitability.
Handle guest feedback and complaints professionally to ensure customer satisfaction.
Ensure compliance with restaurant SOPs, food safety regulations, grooming standards, and company policies.