Greet and interact with guests in a friendly and professional manner.
Supervise and coordinate the daily operations of the service team.
Ensure smooth flow of service during all meal periods.
Assist guests with menu choices and provide detailed information on specials, dishes, and beverages.
Maintain service standards and ensure team adherence to company policies.
Handle guest complaints or concerns promptly and professionally.
Train and mentor junior staff to uphold quality and service consistency.
Monitor table turnover and coordinate with kitchen and bar for timely order delivery.
Ensure cleanliness, hygiene, and proper presentation across all service areas.
Assist with stock and inventory control of service-related materials.
Participate in daily briefings and communicate effectively with both front- and back-of-house teams.
Minimum 2–3 years of experience in a similar role in a reputable restaurant or hotel.
Strong knowledge of food and beverage service standards.
Excellent communication, leadership, and interpersonal skills.
Ability to work in a fast-paced environment and handle pressure.
Good problem-solving abilities and guest-oriented mindset.
Fluency in English; knowledge of local language is an advantage.
Flexible to work in shifts, weekends, and holidays.
Diploma or degree in Hotel Management or Hospitality is preferred.
Knowledge of POS systems and restaurant management software.