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Responsible for daily restaurant operations, banquet operations, including dining service, reservations and guest interactions.
Ensure a smooth and efficient workflow between the kitchen, bar and front of the house teams.
Monitor food and beverage quality, presentation and service standards.
Maintain compliance with health, safety and sanitation regulations as well as liquor laws.
Provide a welcoming and memorable dining experience for guests.
Address guest inquiries, complaints and special requests professionally and efficiently. Implement strategies to enhance guest satisfaction and encourage repeat business.
Monitor reviews and feedback to continuously improve service quality.
Monitor the inventory of food, beverage and supplies as well as labor expenses, ensuring cost effectiveness.
Collaborate with the sales and culinary teams to develop special promotions, seasonal offerings and themed events to attract guests.
Train, schedule and supervise servers, hosts, bartenders, bussers, F&B attendants and any other role which reports to the restaurant.
Ensure associates adhere to hotel policies, grooming standards and service protocols.
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