Responsibilities:

• Team Leadership: Supervise, train, and motivate dining room staff to ensure high levels of performance and customer satisfaction.
• Service Excellence: Ensure guests receive prompt, professional, and courteous service. Address and resolve any guest complaints or issues promptly.
• Operations Management: Oversee daily operations of the dining room, including opening and closing procedures, seating arrangements, and table settings.
• Coordination: Coordinate with kitchen staff to ensure timely and accurate delivery of food orders. Monitor food presentation and portion sizes.
• Quality Control: Maintain high standards of hygiene, cleanliness, and safety in the dining area. Ensure compliance with health and safety regulations.
• Inventory Management: Assist in managing inventory levels, conducting stock checks, and placing orders for supplies as needed.
• Event Coordination: Assist in planning and executing special events, banquets, and functions.
• Reporting: Prepare and maintain reports on staff performance, customer feedback, and operational metrics.

Skills

Qualifications:

• Experience: Minimum of 3 years of experience in a supervisory role within the food and beverage industry.
• Education: High school diploma or equivalent. A degree or certification in hospitality management or a related field is preferred.
• Skills:
• Strong leadership and team management abilities.
• Excellent communication and interpersonal skills.
• Proficiency in point-of-sale (POS) systems and other restaurant management software.
• Thorough knowledge of food and beverage service standards, menus, and recipes.
• Ability to multitask and work efficiently in a fast-paced environment.
• Strong problem-solving and decision-making skills.