Scope of Work:

Under the general guidance and supervision of the Restaurant Manager, this role assists in directing and managing service operations to ensure the highest level of guest satisfaction.
 The individual is responsible for overseeing all daily restaurant-related tasks, ensuring that each function is performed effectively, and addressing all guest and staff matters.
 Acting as a liaison between employees and the Restaurant Manager, they ensure the restaurant is fully prepared, serving as a central point of coordination between different restaurant departments. Additionally, they are responsible for inventory management, placing orders, and ensuring all materials are utilized appropriately without waste or damage. They are also expected to perform the functions of the Manager, Supervisor, or Captain in their absence or upon request.
 It is essential to foster a culture of success by doing the right thing, showing genuine care, striving for excellence, and collaborating as a unified team to achieve objectives and deliver positive results.

Key Objectives:

• Maintain full awareness of operational costs and ensure strict control to minimize waste.
• Demonstrate a readiness to learn and enthusiasm for work at all times.
• Uphold the highest standards of personal hygiene and cleanliness in accordance with hotel policies.

Main Responsibilities:

• Conduct daily and periodic meetings with staff in the presence of the direct manager to review daily operations, confirm material availability, and ensure guest reservations are managed and distributed appropriately.
• Collaborate with the direct manager to evaluate staffing, equipment, and material needs, ensuring their availability while planning and organizing team tasks. Inspect restaurant readiness before, during, and after operational hours.
• Engage with guests to ensure their experience meets professional standards, gathering feedback on their experience, and sharing suggestions or concerns with the direct manager.
• Resolve guest issues professionally, ensuring such incidents are not repeated by addressing them during regular team meetings.
• Review menu offerings to meet guest preferences and oversee arrangements for special occasions and events.
• Ensure the restaurant is consistently presented in accordance with required standards and that there are no shortages in essential materials.
• Oversee cleanliness, food storage, and guest feedback while adhering to health and safety standards in all operations.
• Develop and improve workflows using modern technologies and demonstrate proficiency in accounting systems.
• Conduct professional employee evaluations and recommend training programs to enhance their skills and knowledge, while developing tailored development plans.
• Create staff schedules professionally to meet operational needs, ensuring effective coverage during holidays or emergencies.
• Maintain the highest hygiene and sanitation standards as per hotel policies.
• Attend all training sessions assigned by management and ensure effective training delivery to staff.
• Ensure all service materials are used appropriately, report any damaged items, and avoid their usage.
• Ensure all dishes are served correctly and at proper temperatures.
• Consistently greet guests warmly and maintain a friendly demeanor.
• Prioritize and assist children, ensuring they receive special attention.
• Address guest concerns professionally and effectively.
• Communicate with relevant departments to resolve hazards while keeping the direct manager informed.
• Perform assigned duties diligently, ensuring guest needs are met promptly and efficiently.
• Ensure the smooth execution of daily operations.
• Foster positive relationships with staff, creating an atmosphere of trust and teamwork.
• Demonstrate self-discipline as a positive influence on team performance.

Guest Service:

• Exhibit service qualities aligned with company expectations, including:
  • Maintaining attentiveness to guests at all times.
  • Demonstrating extensive knowledge that positively impacts guest experiences.
  • Delivering efficient and effective service consistently.

Self-Management:

• Comply with hotel rules and regulations.
• Adhere to company standards for appearance and grooming, maintaining personal hygiene and ensuring uniforms are clean, with name badges worn at all times.
• Abide by attendance policies, reporting to work on time without delay or excuses.
• Participate in training and development programs to continuously enhance personal growth.
• Serve as a role model for colleagues.

Health, Safety, and Security:

• Take full responsibility for the health and safety of guests and staff, treating this obligation with utmost seriousness.
• Be fully knowledgeable about emergency procedures and fire evacuation protocols.
• Ensure all employees under their supervision have up-to-date health certifications as required, avoiding potential liability with regulatory authorities.

General Responsibilities:

• Maintain the highest standards of care and service for guests and staff, demonstrating a cooperative spirit.
• Be fully knowledgeable about all hotel facilities and respond to employee inquiries quickly, courteously, and informatively.
• Show mutual respect and maintain a positive attitude towards guests and employees alike.
• Enforce adherence to internal policies and disciplinary procedures, ensuring that subordinates comply with these standards.
• Execute tasks as directed by the direct manager to achieve operational goals.

Attributes and Personal Skills:

• Ability to create a collaborative work environment.
• Strong communication skills.
• Willingness to adapt to directives and meet varying operational requirements.
• Resilience under pressure, maintaining composure during high-stress or emergency situations.
• Effective problem-solving abilities.
• Strong organizational skills for efficient daily workflow management.
• Proactively provide constructive and innovative suggestions.