Job Purpose:

To assist in overseeing daily restaurant and banquet operations, ensuring high service standards, smooth operations, guest satisfaction, and effective team coordination in accordance with hotel standards and procedures.

Key Responsibilities

• Restaurant & Banquet Operations

• Assist in planning and supervising restaurant and banquet setup and service operations according to event requirements and hotel standards.
• Ensure all equipment, supplies, menus, and operational requirements are prepared and available before service.
• Coordinate closely with the Kitchen and related departments to ensure smooth and efficient service delivery.
• Monitor service quality and maintain consistent F&B standards throughout operations.

• Guest Service & Satisfaction

• Respond to guest requests, feedback, and complaints promptly, professionally, and courteously.
• Escalate significant guest concerns or incidents to the Restaurant/Banquet Manager and follow up appropriately.
• Maintain good knowledge of all F&B outlets, services, facilities, and hotel offerings to support guest needs.

• Team Supervision & Development

• Assist in supervising and assigning tasks to team members and casual staff to ensure work is completed on time and according to standards.
• Support manpower planning and work allocation for restaurant and banquet operations.
• Assist with staff coaching, development, counselling, and conflict resolution.
• Maintain positive and effective working relationships within the team.

• Operational & Cost Control

• Monitor operating equipment and supplies to maintain appropriate par levels.
• Prepare or coordinate requisitions for replacement or additional operational items when required.
• Monitor staff overtime and applicable allowances and ensure accurate weekly records.

• Safety, Hygiene & Compliance

• Ensure service, storage, and working areas are clean, safe, organized, and properly secured.
• Follow and reinforce hotel fire, life-safety, emergency, hygiene, and operational procedures.
• Attend assigned meetings, training programs, and briefings.

• Cross-Department Support

• Provide operational support to other Food & Beverage outlets during peak periods when required.
• Perform other duties and responsibilities as assigned by the Management.

Knowledge and Experience

• Secondary/High school education
• Certificate in Food & Beverage will be an advantage
• Minimum 2 years of relevant experience in a similar capacity
• Excellent reading, writing and oral proficiency in English language
• Working knowledge of MS Excel, Word, & PowerPoint

Competencies

• Good communication and customer contact skills
• Service oriented with an eye for details
• Ability to work well in stressful & high-pressure situations
• A team player & builder
• A motivator & self-starter
• Must be well-presented and professionally groomed at all times