Scope of Work:

Under the general guidance and supervision of the Restaurant Manager, the individual assists in directing and controlling service operations to ensure the highest level of guest satisfaction.
 They are responsible for serving restaurant guests, acting as the first and last point of contact, professionally taking food and beverage orders while aiming to maximize sales. Additionally, they are responsible for issuing and settling guest bills, ensuring accuracy in financial transactions as per standard procedures. The individual also assumes full responsibility for the restaurant in the absence of the direct manager.
 It is essential to foster a culture of success through doing the right thing, showing genuine care, striving for excellence, and working better together as a unified team to achieve goals and deliver positive results.

Objective Goals:

• Demonstrate full awareness of operational costs and maintain strict control to prevent waste.
• Exhibit a readiness to learn and enthusiasm for work at all times.
• Ensure the highest standards of personal hygiene and adherence to the hotel's sanitation policies.

Key Responsibilities:

• Collaborate with the direct manager to assess staffing, equipment, and material needs for the restaurant and ensure their availability.
• Plan, organize, and coordinate team tasks while inspecting the restaurant's readiness.
• Take full responsibility for the work process of Captains/Assistant Captains/Waiters, excluding matters like leave or absences, which remain under the direct manager's jurisdiction.
• Review menu offerings to meet guest preferences and oversee special arrangements and various events.
• Supervise table arrangements to ensure they meet required standards at all times, ensuring no shortage of necessary service items.
• Monitor restaurant cleanliness, oversee food storage, and address guest complaints while gathering feedback on the service quality.
• Develop and improve workflows using modern technologies and proficiency in accounting systems.
• Evaluate employee performance professionally and recommend programs to enhance their knowledge and skills.
• Maintain top hygiene and sanitation standards per hotel policies.
• Attend all assigned training sessions and assist in accurately training staff.
• Ensure all service materials are used correctly and report any damaged items while avoiding their use.
• Demonstrate knowledge of dishware and glassware usage, ensuring familiarity with all beverages and food items offered.
• Actively promote menu items professionally to boost sales.
• Ensure all dishes are served promptly and correctly.
• Consistently greet guests warmly and maintain a positive demeanor at work.
• Prioritize assisting children and provide them with additional care.
• Resolve guest issues professionally.
• Communicate with relevant departments in case of any hazards and ensure the direct manager is informed.
• Perform assigned duties diligently while ensuring guest needs are promptly and effectively met.
• Ensure smooth workflow and task completion.
• Foster positive employee relationships, creating an atmosphere of trust and teamwork.
• Inspire self-discipline to positively motivate the team.

Guest Service:

• Exhibit service qualities aligned with company expectations and standards, including:
  • Being highly attentive to guests at all times.
  • Maintaining a high level of knowledge to positively impact the guest experience.
  • Delivering effective service promptly and professionally.

Self-Management:

• Comply with hotel rules and regulations.
• Uphold company standards in appearance and grooming, ensuring personal hygiene, clean uniforms, and the consistent wearing of name badges.
• Follow attendance policies and report to work on time without excuses or delays.
• Participate in training and development programs to foster self-improvement.
• Serve as a role model for colleagues.

Health, Safety, and Security:

• Take full responsibility for the health and safety of guests and staff and treat this responsibility with the utmost seriousness.
• Be fully informed about emergency procedures and fire evacuation protocols.
• Consistently obtain and update health certifications for all direct reports within designated timeframes to avoid liability with regulatory authorities.

General Responsibilities:

• Maintain the highest levels of care and service for guests and colleagues, demonstrating constant cooperation.
• Be thoroughly knowledgeable about all hotel facilities and answer inquiries from colleagues promptly, courteously, and informatively.
• Show mutual respect and maintain a positive attitude towards both guests and employees.
• Enforce compliance with internal policies and disciplinary regulations, ensuring subordinates adhere to these standards.
• Execute tasks as directed by the direct manager to achieve operational goals.

Attributes and Personal Skills:

• Ability to foster a collaborative work environment.
• Strong communication skills.
• Willingness to follow directives and adapt to varying work requirements.
• Resilience under pressure and a positive demeanor, maintaining composure during high-stress situations or emergencies.
• Effective problem-solving skills.
• Ability to organize daily workflows efficiently.
• A proactive approach to providing constructive and innovative suggestions.