Key Responsibilities:

1. Supervise and coordinate daily restaurant operations to ensure smooth and efficient service.

2. Lead, guide, and monitor restaurant staff, including waiters, servers, and support staff.

3. Ensure excellent customer service and maintain high standards of food and beverage service.

4. Handle customer inquiries, feedback, and complaints professionally and ensure timely resolution.

5. Monitor staff attendance, grooming, discipline, and work performance.

6. Coordinate with the kitchen team to ensure timely and accurate order preparation and service.

7. Monitor restaurant cleanliness, hygiene, table setup, and overall presentation.

8. Assist with inventory, stock monitoring, and proper handling of restaurant supplies.

9. Handle billing, POS operations, cash management, and daily sales records when required.

10. Support the Restaurant Manager in achieving operational targets and maintaining company standards.

    Duty Hour: 10 hours