Job Responsibilities:

• Oversee restaurant operations and ensure a smooth flow
• Maintain a positive restaurant culture
• Create work schedules that align with the restaurant’s needs
• Ensure proper compliance with restaurant hygiene regulations
• Train new employees to help them meet the restaurant’s expectations
• Interact with diners and build positive rapport with different types of people
• Manage and keep up smooth restaurant operations
• Supervise both kitchen staff and waitstaff, providing necessary feedback
• Write daily budget reports on both revenue and costs
• Communicate with diners and mitigate potential conflicts
• Organize and take stock of restaurant supplies
• Maintain weekly and monthly payroll for staff
• Interacts with guests to obtain feedback on product quality and service levels. Solicits feedback from them and ensures are informed on a daily basis
• Supervises staffing levels to ensure that guest service and operational needs are met and strives to improve service performance.
• Encourages employees to provide excellent customer care & professional attentive service.
• Handles guest problems and complaints, seeking assistance from the manager as necessary
• Meet guests and assists in the review of guests’ questionnaires/comment cards and guest satisfaction results with employees.
• Any other lawful duties assigned by the Head of Department/ Food and Beverage Manager

Experience Knowledge and Skills:

• Minimum 3 years of management experience, preferably in hotel operations.
• Computer skills; -Excel, Words, Outlook.
• Innovative and creative thinking, Problem solver, Ability to work long hours, Excellent communication skills.