Key Responsibilities
Daily Operations
Supervise daily restaurant operations.
Ensure smooth opening and closing procedures.
Monitor dining area cleanliness and setup.
Ensure timely and quality customer service.
Staff Management
Supervise waiters, captains, stewards and housekeeping staff.
Prepare staff duty rosters and shift schedules.
Conduct staff briefings and training.
Monitor staff attendance, grooming and performance.
Customer Service
Handle customer complaints and feedback.
Ensure guest satisfaction.
Maintain qualified communication with customers.
Resolve service-related issues promptly.
Food & Beverage Operations
Coordinate with kitchen staff.
Monitor food quality, presentation and serving time.
Ensure proper order taking and billing.
Monitor food wastage and portion control.
Inventory & Cost Control
Monitor restaurant stock and supplies.
Check daily consumption and wastage.
Coordinate stock requisitions.
Support cost control and revenue improvement.
Hygiene & Safety
Maintain cleanliness and sanitation standards.
Ensure staff follow food safety procedures.
Monitor personal hygiene and grooming.
Follow company safety policies.
Required Skills
Leadership and team management.
Valuable communication skills.
Customer service skills.
Problem-solving ability.
Knowledge of POS and billing systems.
Food and beverage service knowledge.
Inventory and stock management.