Main Duties & Responsibilities
Operational Excellence
- Supervise daily restaurant operations and ensure all aspects run smoothly and efficiently.
- Maintain high service and sanitation standards in all restaurant areas.
- Conduct floor presence during peak meal periods to ensure excellent service delivery.
- Take proactive measures to manage guest flow, seating, table turns, and special dining requests.
- Oversee setup and breakdown procedures, cleanliness, and readiness for service.
- Ensure supplies and inventory are well maintained and requisitioned as needed.
Team Leadership and Development
- Act as second-in-command to the Manager, Restaurant and lead the team in their absence.
- Mentor and coach team members to enhance product knowledge, selling techniques, and service etiquette, and other necessary skills in alignment with hotel standards.
- Support onboarding and continuous training for new hires and team members.
- Supervise and ensure grooming standards, behavior, and professionalism of team members are in alignment with hotel standards.
- Motivate the team to achieve service goals and uphold the hotel's guest promise.
- Assist in conducting effective regular team briefings and service recovery training.
Guest Experience and Service Recovery
- Deliver highly personalized service experiences and foster authentic guest engagement.
- Handle complex guest feedback and complaints, ensuring timely and satisfactory resolution.
- Actively engage with guests during service to ensure satisfaction and repeat visits.
- Monitor and evaluate service standards; take immediate corrective action where necessary.
Compliance and Standards
- Ensure adherence to food safety, hygiene, and sanitation standards.
- Monitor adherence to all applicable local laws, including liquor licensing.
- Maintain security and safety procedures, including reporting incidents or hazards promptly.
- Ensure policies regarding uniforms, appearance, and conduct are upheld.
