Responsible for overseeing the daily operations of the hotel’s restaurant; ensuring excellent guest service, high-quality food and beverage offerings, and overall profitability. This role involves managing restaurant & Banquet staff, maintaining inventory, enforcing quality standards and optimizing service efficiency while upholding hotel polices and brand standards.

ESSENTIAL FUNCTIONS:

• Responsible for daily restaurant operations, banquet operations, including dining service, reservations and guest interactions.
• Ensure a smooth and efficient workflow between the kitchen, bar and front of the house teams.
• Monitor food and beverage quality, presentation and service standards.
• Maintain compliance with health, safety and sanitation regulations as well as liquor laws.
• Provide a welcoming and memorable dining experience for guests.
• Address guest inquiries, complaints and special requests professionally and efficiently. Implement strategies to enhance guest satisfaction and encourage repeat business.
• Monitor reviews and feedback to continuously improve service quality.
• Monitor the inventory of food, beverage and supplies as well as labor expenses, ensuring cost effectiveness.
• Collaborate with the sales and culinary teams to develop special promotions, seasonal offerings and themed events to attract guests.
• Train, schedule and supervise servers, hosts, bartenders, bussers, F&B attendants and any other role which reports to the restaurant.
• Ensure associates adhere to hotel policies, grooming standards and service protocols.