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