- Supervise daily restaurant operations.
- Ensure smooth opening and closing procedures.
- Monitor dining area cleanliness and setup.
- Ensure timely and quality customer service.
2. 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.
3. Customer Service
- Handle customer complaints and feedback.
- Ensure guest satisfaction.
- Maintain skilled communication with customers.
- Resolve service-related issues promptly.
4. 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.
5. Inventory & Cost Control
- Monitor restaurant stock and supplies.
- Check daily consumption and wastage.
- Coordinate stock requisitions.
- Support cost control and revenue improvement.
6. 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.
- Good communication skills.
- Customer service skills.
- Problem-solving ability.
- Knowledge of POS and billing systems.
- Food and beverage service knowledge.
- Inventory and stock management.