Oversee daily restaurant operations and ensure smooth and efficient service.

• Lead, train and motivate the team while maintaining high hotel service standards.

• Provide and promote exceptional guest experience and effectively handle guest feedback.

• Conduct pre-shift and post shift briefings and communicate daily priorities, promotions and targets.

• Monitor sales upselling average check and overall outlet performance.

• Support menu development promotions, activations, and initiatives to drive revenue.

• Monitor guest satisfaction and implement improvements based on feedback and reviews.

• Manage stock, inventories, wastage and variances to support profitability.

• Ensure high standards of cleanliness, hygiene and restaurant presentations.

• Coordinate closely with the kitchen, bar and F&B management team.

• Manage staff scheduling, attendance and daily manpower requirements.

• Ensure compliance with hotel policies, HACCP, health and safety and brand standards.

Qualifications