Job Responsibilities:
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Assist the Restaurant Manager in daily operations, ensuring smooth and efficient service.
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Supervise restaurant staff, including waiters, hosts, and support personnel, ensuring high performance and motivation.
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Oversee guest satisfaction by resolving complaints promptly and professionally.
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Ensure all hygiene, sanitation, and safety standards are met in compliance with hotel policies.
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Monitor inventory levels of food, beverages, and restaurant supplies; coordinate with purchasing when needed.
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Train new team members and support ongoing staff development through coaching and mentoring.
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Assist in staff scheduling and shift planning to ensure adequate coverage during peak and off-peak hours.
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Support in the implementation of promotional campaigns and upselling strategies to maximize revenue.
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Maintain accurate records of daily operations, including cash handling, billing, and reporting.
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Collaborate with the kitchen and hotel departments to ensure seamless guest experiences.
Requirements:
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Bachelors degree in Hospitality Management or relevant field.
4 - 5 years of experience in a supervisory or assistant management role in F&B or hospitality.
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Strong leadership, organizational, and interpersonal skills.
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Familiarity with POS systems and restaurant management software.
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Customer-service oriented with a hands-on approach.