Key Responsibilities:

1. Manage and supervise the daily operations of the restaurant’s food and beverage department.

2. Lead, supervise, and motivate all F&B staff, including waiters, servers, and other service personnel.

3. Prepare staff schedules, assign duties, and ensure adequate staffing during operating hours.

4. Maintain high standards of customer service and ensure customers have a positive dining experience.

5. Handle customer complaints, feedback, and service-related issues professionally and efficiently.

6. Coordinate closely with the kitchen team to ensure smooth and timely food service.

7. Ensure food and beverages are served according to the restaurant’s quality, presentation, and portion standards.

8. Monitor inventory of food, beverages, and service supplies and ensure proper stock records are maintained.

9. Control food and beverage costs, minimize wastage, and monitor unnecessary expenses. Monitor daily sales, billing, cash handling, and end-of-day reconciliation.

10. Ensure proper hygiene, cleanliness, sanitation, and food-safety standards are followed throughout the restaurant. Train new employees and provide ongoing training to improve staff skills and service quality.

11. Monitor staff attendance, punctuality, grooming, discipline, and overall performance. Conduct regular checks of the dining area, service stations, kitchen coordination, and overall restaurant readiness.

    Duty Hour: 12PM - 10PM