Supervise and coordinate the daily operations of the assigned restaurant section.
Lead and guide Stewards, F&B Associates, and other service team members.
Ensure excellent guest service and handle guest queries, requests, and complaints professionally.
Take and accurately process guest orders and ensure timely food & beverage service.
Coordinate effectively with the Kitchen and other departments for smooth service.
Ensure adherence to SOPs, service standards, hygiene, grooming, and food safety practices.
Monitor table setup, cleanliness, mise-en-place, and overall restaurant presentation.
Assist the Restaurant Manager in achieving sales, service quality, and operational targets.
Support staff training, briefing, and performance monitoring.
Ensure proper billing, cash handling, and coordination with the cashier when required.
Maintain awareness of menu items, ingredients, promotions, and ongoing offers.
Ensure guest feedback is communicated to the Restaurant Manager and relevant teams.