Key Responsibilities:
Manage the daily operations of the outlet and ensure smooth service delivery.
Supervise, motivate, and develop the team to achieve operational and service excellence.
Maintain consistently high standards of guest service, presentation, and product quality.
Handle guest feedback and resolve concerns professionally and efficiently.
Assist with staff scheduling, training, briefings, and performance management.
Monitor stock levels, wastage, and operational costs.
Ensure compliance with health, safety, hygiene, and licensing requirements.
Coordinate effectively with the kitchen and other hotel departments to ensure seamless operations.
Support the planning and execution of promotions, events, and special functions.
Act as a leader on the floor and ensure the team consistently delivers a refined and personalized guest experience.
Requirements:
Minimum 3–5 years of experience within a high-end restaurant, hotel, or hospitality environment.
Strong knowledge of food and beverage service and outlet operations.
Experience in managing and developing a diverse team.
Excellent communication, interpersonal, and problem-solving skills.
Strong understanding of guest service, operational standards, and cost control.
Ability to work effectively in a fast-paced, high-volume environment.
Flexibility to work shifts, weekends, and public holidays.