Job Purpose

This position is responsible for supervising and supporting the restaurant team in delivering exceptional service to guests. The role oversees daily restaurant operations, ensures consistent service standards, coordinates with other departments, and contributes to guest satisfaction, team engagement, and revenue performance.

Primary

Responsibilities

Restaurant Operations

• Supervise daily restaurant operations to ensure smooth and efficient service.

• Ensure adherence to brand and service standards in line with Accor guidelines.

• Monitor table setup, cleanliness, and overall dining ambiance.

• Handle guest requests, complaints, and feedback promptly and professionally.

• Support F&B promotions and upselling initiatives to drive revenue.

• Coordinate with Kitchen and Bar for accurate order taking and timely service.

• Oversee cash handling, billing, and compliance with finance procedures.

• Conduct daily briefings with team members to review specials, promotions, and operational needs.

Guest Experience

• Ensure all guests receive a warm welcome and attentive service.

• Anticipate guest needs and resolve service issues promptly.

• Collect guest feedback and communicate to management for continuous improvement.

Team Management

• Supervise, coach, and motivate team members to achieve service excellence.

• Conduct on-the-job training and support skills development.

• Assist with scheduling, attendance monitoring, and performance reviews.

• Maintain a professional team environment with a focus on teamwork and accountability.

Health, Safety & Compliance

• Ensure hygiene, food safety, and workplace safety standards are consistently applied.

• Monitor compliance with hotel policies, local regulations, and Accor brand standards.

Other

Responsibilities

• Attend briefings, meetings, and training sessions as assigned.

• Maintain a high standard of personal appearance and grooming.

• Be fully aware of fire, safety, and emergency procedures.

• Perform other duties as assigned by the Management.

Main Complexity/Critical issues in the Job

• Balancing guest satisfaction, team performance, and operational efficiency in a high-pressure, fast-paced environment.

• Handling guest complaints and service recovery effectively.

• Coordinating between multiple departments to ensure seamless service delivery.

• Diploma or Degree in Hospitality Management or related field.

• Minimum 2 years of supervisory experience in F&B service, preferably in hotels or upscale restaurants.

• Strong knowledge of restaurant operations, service sequence, and guest engagement.

• Proficiency in POS systems and MS Office (Excel, Word, PowerPoint).

• Good command of English; additional languages an advantage.

• Strong leadership and interpersonal skills.

• Detail-oriented with high standards of service.

• Ability to remain calm and effective under pressure.

• Team player and motivator with a passion for hospitality.

• Excellent communication and problem-solving skills.

• Professional grooming and presentation at all times.