Lead and oversee the daily operations of the restaurant and bar, ensuring full compliance with brand standards and operational procedures.
Adopt a hands-on leadership approach, setting the example on the floor to ensure exceptional guest satisfaction at all times.
Build and maintain strong relationships with guests, VIPs, and key industry partners to enhance market presence.
Handle guest feedback and service recovery promptly and professionally.
Ensure consistent adherence to health, safety, food hygiene, and HACCP standards.
Monitor outlet cleanliness, organization, and maintenance of all equipment and facilities.
Develop and manage the annual outlet budget, with monthly forecasting of revenue and expenses.
Drive revenue growth through strategic promotions, upselling initiatives, and marketing collaborations.
Partner with the Culinary and Marketing teams to conceptualize and execute promotions; prepare post-event performance reports.
Implement and monitor control measures to manage food and beverage costs, labour costs, productivity, and operating expenses in line with budget targets.
Identify opportunities to increase profitability without compromising service and brand standards.
Recruit, train, mentor, and develop a high-performing service team.
Conduct regular team briefings and monthly departmental meetings to communicate objectives, gather feedback, and drive engagement.
Prepare weekly duty rosters and daily floor plans to optimize manpower deployment.
Monitor staff grooming, professionalism, and service standards to ensure alignment with brand expectations.
Foster a positive, motivated, and performance-driven team culture.
Ensure proper stock control, storage, and requisition procedures are followed.
Safeguard hotel assets through proper care, maintenance, and security practices.
Ensure compliance with fire, life safety, and emergency procedures.
Conduct proper shift handovers to maintain operational continuity.