Key Responsibilities
- Assist the Restaurant Manager in managing daily restaurant operations.
- Ensure smooth and efficient food & beverage service as per company standards.
- Supervise, train, and motivate the restaurant service team.
- Conduct pre-shift briefings and allocate duties to team members.
- Ensure excellent guest service and satisfaction at all times.
- Handle guest complaints and resolve operational issues professionally.
- Monitor restaurant hygiene, grooming, cleanliness, and safety standards.
- Coordinate with the Kitchen, Stewarding, Housekeeping, and other departments.
- Monitor table turnover, reservations, special requests, and VIP guest requirements.
- Assist in controlling food & beverage costs, wastage, and operational expenses.
- Maintain compliance with SOPs, HACCP, hygiene, and company policies.
- Prepare operational reports and provide feedback to the Restaurant Manager.
Degree/Diploma in Hotel Management or Hospitality
Experience: 4–7 years in F&B/Restaurant Operations.
Director F&B
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