The ideal candidate has a passion for food and beverage, a genuine ability to connect

with guests and staff alike, and brings the core value of 'TEAM' to the restaurant. A

natural leader, you are responsible for maintaining the highest levels of hospitality while

leading service on the floor.

Roles and Responsibilities

 To conduct the briefs of the team members at the commencement of the shift

 To supervise and guide the team members in performing their work

 To actively support the team members during busy hours

 To plan and prepare the action plan for handling busy operations time.

 To check with the kitchen team regarding the shortage and/or unavailable menu

items and to inform the same to team members accordingly

 To check the table set up, cleanliness, and AC temperature at the

commencement of

 shift

 To keep the service stations well equipped with an adequate number of cutlery,

crockery, water jugs, napkins, etc.

 To promote and upsell the special menus and services

 To check the uniforms and grooming standards of the team members of the

restaurant

 To check the restaurant set up at the commencement of the shift

 To check the restaurant's cleanliness and hygiene

 Coordinate daily Front of the House and Back of the House restaurant operations

 Deliver superior service and maximize customer satisfaction

 Respond efficiently and accurately to customer complaints

 Regularly review product quality and research new vendors

 Organize and supervise shifts

 Appraise staff performance and provide feedback to improve productivity

 Estimate future needs for goods, kitchen utensils, and cleaning products

 Ensure compliance with sanitation and safety regulations

 Manage the restaurant's good image and suggest ways to improve it

 Control operational costs and identify measures to cut waste

 Create detailed reports on weekly, monthly, and annual revenues and expenses

 Promote the brand in the local community through word-of-mouth and restaurant

events

 Recommend ways to reach a broader audience (e.g. discounts and social media

ads)

 Train new and current employees on proper customer service practices

 Implement policies and protocols that will maintain future restaurant operations

 To coordinate with Front Office, Kitchen, etc. regarding special events and

execution of the same

 To maintain the inventory of all the items of the restaurant and to report the

shortage

 or loss of the items if any

 To take feedback about customer satisfaction levels and to compile the guest

 history regarding their preferences, special requirements, etc.

 To approve the store's requisitions of the various items required at the restaurant

 To comply with all health and safety regulations

 To maintain log book and to make necessary entries for further prompt action

 To approve leaves of the team members

 To prepare the duty roster of the team members of the restaurant

 To conduct the training for team members as per the training calendar