I. BASIC PURPOSE / JOB BRIEF:

Responsible for supervising all aspects of the restaurant and delegating tasks to all the restaurant personnel and ensuring that the responsibilities are completed in a timely manner for its smooth operation on a daily basis.

II. MAJOR RESPONSIBILITIES AND DUTIES:

• Often works closely with Restaurant Managers to address any operational issues, develop strategies to improve service, and implement policies and procedures to enhance the overall guest experience.
• Updates end-of-day sales reports, review cashier audit findings and transaction by applying corrective measures, and overseeing cash turnover to prevent discrepancies.
• Checks and maintain operating supplies, equipment, furniture, and fixture inventory by monitoring breakages and losses, and ensure timely requisition of materials and supplies to uphold adequate stock levels for operations.
• Prepares facilities maintenance reports to effectively minimize and control costs, and extend the lifespan of the equipment and supplies.
• Motivates team members through regular meetings, task assignments, and fostering open communication to enhance guest relations skills and promote self-empowerment.
• Conducts internal training for team members by providing training materials to enhance their knowledge and skills to improve product awareness and ensure they are informed about current trends and updates in food and beverage service.
• May assist 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.
• Supervises and coordinate the activities of restaurant staff, including servers, hosts, and bussers. provide on-the-job training, mentorship, and guidance to improve service efficiency, and enhance staff performance and morale.
• Supports marketing initiatives and promotional events by engaging with guests, gathering feedback and enhance service offerings to increase restaurant traffic and contribute to revenue growth.
• Performs additional tasks and responsibilities as directed by the immediate superior.

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:

• Strong leadership and management abilities, with the capacity to motivate and inspire a diverse team
• Strong analytical and problem-solving skills
• Has strong interpersonal skills
• 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
• Experience with CRM tools to manage customer data and enhance service
• Seasoned in handling roster management

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
• Fast learner and highly trainable