• Coordinating and optimizing front- and back-of-house restaurant operations • Protecting profitability of the business, controlling operational costs, and executing revenue initiatives to achieve financial targets.• Delivering F&B service standards to satisfy guest expectations, fostering positive guest relations and problem-handling skills to recover and delight.• Ensuring compliance with hotel policies and procedures such as food handling, health, and safety regulations, and other external compliance with licensing.• Training and supervising colleagues to increase productivity. Conducting employee performance appraisals and setting targets.

• Conducting opening and closing inspections of the restaurant to determine whether proper standards and procedures are being maintained. • Reviewing staff daily roster and assigning colleagues to their respective station assignments. • Screening and training contractual staff needed during high business volume. • Checking guest dining satisfaction and enquiring about the quality of food and service.• Monitoring inventory and ensuring that all food and beverage supplies and other restaurant essentials are adequately stocked.• Resolving minor guest complaints in a polite and professional manner.

• Managing restaurant table reservation system through phone calls, emails, and in-person bookings. • Welcoming and seating guests according to their preference and introducing promotions and specialties to the guests.• Generating reports on guest database and assists in optimizing marketing strategies and delighting guests. • Being aware of the hotel's events and activities, VIPs, and other relevant information and communicates across the team for their reference.• Dealing with minor guest complaints and attending to special requests.