Job Description

Roles & Responsibilities

Supervise the daily restaurant operations and ensure smooth, efficient service.

Oversee assigned station/section, ensuring high standards of guest satisfaction and service quality.

Lead, guide, and monitor waiters/waitresses, including side duties and daily performance.

Handle guest requests, complaints, and enquiries professionally while building positive guest relationships.

Drive sales through upselling and identifying guests' additional needs.

Ensure food and beverage quality, cleanliness, safety, and compliance with operating standards.

Conduct pre-shift briefings and coordinate daily operations with the Kitchen, Bar, Housekeeping, and Stewarding teams.

Monitor mise-en-place, equipment, par stocks, inventory, maintenance, and restaurant presentation.

Assist in staff scheduling, roster preparation, timesheet submission, and manpower planning.

Conduct employee training, performance appraisals, coaching, and talent development.

Maintain operational records, including logbooks, incident reports, lost & found, and departmental communication.

Support promotional activities, update operational manuals, attend meetings, and ensure compliance with company policies and local regulations.

Perform inventory management and any other duties assigned by the Food & Beverage management team.