Working closely with the General Manager and kitchen team, you will:
Lead restaurant and bar service, providing clear direction and support to the team.
Coordinate functions and events, from enquiries and planning through to delivery.
Prepare and maintain banquet event orders, organise invoices and deposits, and communicate event details across departments.
Work with the kitchen to manage the pace of service and communicate dietary requirements accurately.
Handle guest enquiries and feedback with confidence and care.
Train team members and oversee opening, closing and service preparation.
Maintain food safety and responsible service of alcohol standards.
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