Job Description • Assist in managing the day-to-day operations of the restaurant outlet, ensuring exceptional guest experiences in line with five-star hospitality standards. • Supervise, train, and motivate the service team to maintain high levels of service quality, grooming, hygiene, and operational efficiency. • Monitor guest satisfaction, handle guest complaints professionally, and ensure prompt resolution of service issues. • Coordinate with Kitchen, Housekeeping, and other departments to ensure seamless service delivery and smooth outlet operations. • Drive outlet revenue through effective upselling, promotions, and guest engagement initiatives. • Monitor inventory, breakage, and operating supplies while ensuring adherence to cost-control measures. • Ensure compliance with food safety, hygiene, and brand standards, including HACCP and statutory requirements. • Assist in preparing duty rosters, performance evaluations, and training plans for team members. Qualifications • Bachelor's Degree or Diploma in Hotel Management, Hospitality Management, or a related field. • 3–5 years of experience in Food & Beverage Service operations, preferably in a luxury or five-star hotel environment. • Minimum 1–2 years of supervisory experience in a restaurant or specialty outlet. • Strong leadership and team management abilities. • Excellent communication and guest relations skills. • Sound knowledge of restaurant operations, food and beverage service standards, and fine dining etiquette. • Strong problem-solving and decision-making capabilities. • Proficiency in POS systems, Microsoft Office, and restaurant management software. • Ability to work under pressure and manage multiple priorities effectively.