I. BASIC PURPOSE / JOB BRIEF:

Responsible for managing daily restaurant operations, delivering outstanding customer service, and supporting the management team in achieving operational excellence. This includes providing strong leadership, maintaining high standards of food quality and cleanliness, and ensuring exceptional guest satisfaction, while contributing to the overall success of the establishment.

II. MAJOR RESPONSIBILITIES AND DUTIES:

• Leads daily restaurant operations by including opening and closing procedures, ensuring efficient service flow, and managing reservations and guest seating to optimize table turnover and uphold a welcoming atmosphere for guests.
• Supervises and mentor restaurant team members by providing training, performance feedback to enhance service efficiency, and elevate staff performance and morale.
• Engage with guests to ensure exceptional service delivery, handle inquiries and complaints promptly and courteously, and maintain high customer service standards to enhance overall guest satisfaction and contribute to a positive dining experience.
• Assists the Restaurant Assistant Manager in monitoring food preparation and presentation by conducting regular inspections, and address any compliance issues promptly to uphold service excellence in line with industry best practices.
• Assists the Restaurant Assistant Manager in managing inventory levels, including ordering supplies and overseeing stock rotation to ensure adequate stock levels, and support overall cost-effectiveness.
• Foster a positive and collaborative work environment by promoting teamwork, communication, and professional growth among staff. Communicate effectively with management, staff, and customers.
• Cultivate a motivated and cohesive team, improve staff morale and retention, and reinforce a culture of excellence and service quality.
• Assists the Restaurant Manager in planning and executing marketing campaigns, promotions, and special events to drive customer engagement.
• Provides accurate reporting to management by preparing daily shift reports, monitoring sales performance, and analyzing operational data to identify areas for improvement, and contribute to overall operational efficiency.
• Performs additional tasks and responsibilities as directed by the immediate superior or in the absence of the Restaurant Manager.

III. JOB SPECIFICATIONS:

Educational Requirement:

• Bachelor's Degree in Hospitality Management or related courses

Experience Requirement: 

• At least 2-3 years F&B experience in the same position preferably in an Integrated Resort/5-star hotel

Skills and Attributes:

• Basic knowledge in MS Office (Office Word/Excel/Power Point/ Outlook)
• Advanced knowledge using reservation system and POS
• Ability to use inventory management software to track and order supplies
• Strong leadership and management abilities, with the capacity to motivate and inspire a diverse team
• Strong analytical and problem-solving skills
• Organizational skills

Other Qualifications:

• Good command for both written and speaking in English
• Ability to work effectively in a fast-paced environment, multitasking and prioritizing tasks as needed.
• Has strong customer service skills
• Familiarity with health and safety regulations.
• Must be able to work in flexible hours and on holidays